Cookies and Candids

Julie and I baked some hearty bran muffins yesterday that were perfect for a healthy dessert as well as a scrumptious breakfast this morning! The recipe we used is very versatile; you can add whatever mix-ins you would like to the batter (we used golden raisins in all of them, and added small pieces of candied ginger and chopped walnuts to some). They only have a little sugar in the batter, but they also have banana which adds sweetness too – however, the sprinkle of brown sugar on top was a great addition, and added some crunch to the topping.

Ingredients:
3/4 cup whole wheat flour
1/4 cup all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup wheat bran
2 tablespoons flax seed
4 tablespoons warm water
1/2 cup mashed ripe banana
1/2 cup unsweetened applesauce
1/4 cup non-dairy milk
2 tablespoons canola oil
3/4 cup golden raisins, and you can really add any mix-ins you want

Preheat oven to 400 F. Spray muffin tin or put in paper liners.
Sift together flour, bran, sugar, baking powder, cinnamon, and salt.
Grind flax seeds, and put the flax with warm water in a blender. Blend until it has a gummy consistency, and then add the remaining ingredients to blender, blend until smooth, and then add to the dry ingredients. Mix just until moistened – don’t overmix. Fold in the raisins and any other fillings you want. Fill muffin tins almost full.
Bake for 15 minutes, or until cake tester comes out clean.