Thursday, March 8, 2012

Citrusy Bran - Kiwi Muffins

March and April are those awkward months of what I like to call "teenage weather". You know, days that can go from being sunny and burgeoning on warm for the morning drive into work, setting you up to believe it'll be even nicer by the time you clock out, only to turn sullen and brooding around 1PM, blowing brisk wind that smells faintly of December and makes you wish you had brought that winter jacket with you.

Like I said - "teenage weather".

But, like those moody, broody teenage years, these months are a bridge period between seasons, a mixture of frigid winter and fresh spring. And these months will pass just as quickly as those youthful "good old days".

For today, though, why not embrace both the bright promise of springtime and the hearty comfort of winter? A classic omelette with gooey cheese and bright, crisp asparagus with a fresh spinach and roast beet salad for lunch, perhaps? Or a thick, hearty bowl of chana masala with barely steamed broccoli and cauliflower and a scoop of fragrant jasmine rice for a meatless dinner?

I combine the best of cold and less-cold (!) food cravings in these muffins too - hearty bran, wheat germ, multigrain cereal and spices on one hand, with home-dried kiwi slices, fresh ginger, two types of citrus and the tang of buttermilk and sour cream on the other. Rich, stick to your ribs, but the perfect gateway food for spring!
What's your favourite "in between seasons" food?
Citrusy Bran - Kiwi Muffins
6 jumbo muffins or 12 regular
1 egg
1/2 cup low-fat sour cream
1/2 cup buttermilk
juice and zest of 1 orange
zest of 1 lemon
1/4 cup canola oil
1/4 cup molasses
1 tbsp grated fresh ginger
1 tsp vanilla
1/2 tsp stevia extract powder
1 cup bran cereal twigs
3/4 cup 12-grain hot cereal
1/4 cup wheat germ
1 cup whole wheat flour
1/2 tbsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp salt
1/3 cup chopped dried kiwi
  1. Heat oven to 350F. Grease and/or like 6 jumbo muffin cups.
  2. In a large bowl, beat together egg, sour cream, buttermilk, orange juice and zest, lemon zest, oil, molasses, ginger, vanilla, stevia, bran twigs and 12-grain hot cereal. Let stand 10 minutes.
  3. Stir in wheat germ, flour, baking powder, baking soda, cinnamon and salt until just combined, then fold in the dried kiwi.
  4. Portion into the muffin tin and bake 42 minutes. For regular sized muffins, bake 25 minutes at 375F.
  5. Cool in the tin 5 minutes, then remove to a wire rack and cool completely.
Amount Per Jumbo Muffin   
Calories: 367.7
Total Fat: 14.8 g
Cholesterol: 39.5 mg
Sodium: 85.3 mg
Total Carbs: 54.7 g
Dietary Fiber: 9.1 g
Protein: 10.4 g

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