Last Sunday, D & V hosted our annual Father’s Day brunch at their place for Ian’s Dad and V’s Dad. Of course, their mothers are invited as well. Our contribution this year were to bring one of my faves chunky potatoes (kinda like home fries but with a variety of spices) and muffins.
We debated on what kind of muffins and were about to do our normal blueberry banana but changed at the last minute to try something new. I say last minute as I had to run out to our local 24 hr grocery store at 7am to buy some oat bran and vanilla as we were out. Raisin Bran muffins are great for breakfast as they are packed with fibre and protein. These muffins were a hit, even with some of my changes – mainly halving the sugar, but no one could tell.
D & V made the above egg, pepper, jalapeno, & Monterrey jack cheese braid bread and another with sausage for the first time which was really good. My chunky potatoes can also be seen in the above pic. We also had yogurt parfaits (mmm!) and lots of fruit. All in all, another successful and delicious brunch.
Makes 12 muffins; Adapted from Rose Reisman – The Complete Light Kitchen
Ingredients:
- WET
- 1/4 cup canola oil
- 1 tbsp molasses
- 3 tbsp liquid egg white whisked with 1 tbsp chia seeds
- just under 1/2 cup natural cane sugar
- 1 ripe banana, mashed
- 1 tsp pure vanilla extract
- 1/2 cup organic no fat yogurt (I used Organic Meadow)
- 1/3 cup almond milk
- DRY
- 1/2 cup organic oat bran
- 3/4 cup whole wheat flour
- 1/3 cup oat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice (original recipe called for cinnamon, I was out so subbed this instead)
- sprinkle of sea salt
- 1/3 cup raisins
Directions:
- Preheat oven to 375F, if you have convection bake you could use this – I did.
- Grease a muffin tin.
- In a large bowl, combine all the wet ingredients above until blended well.
- In a medium bowl, combine all the dry ingredients and mix together.
- Add the dry ingredients to the wet and stir until batter just comes together nicely.
- Place into muffin tin and bake for about 15-17mins.
- Take out of tin and cool on a wire rack or serve immediately.
