I am LOVING Tosca Reno's Eat Clean Diet Cookbook! I have tried several of the recipes this week and they have all been a hit with my hubby and boys. They're a hard sell so I was excited at the response. I tried out the bran muffins today and they went over really well. Seconds for all the boys, yeah!
These are called "ever-ready" because the batter stays good in the refrigerator for up to 6 weeks. The great thing is that you can mix these up and have them ready at all times for a quick snack. Make sure to add the optional additions just before you bake them, it's best that they don't stay in the batter for a long period of time. The full recipe makes 40 muffins, I made 1/2 the recipe and it was plenty for my family.
4 cups whole wheat flour, Power Flour(see recipe below) or other whole-grain flour
4 cups natural bran (I used wheat bran)
4 tsp. baking soda
4 Tbsp. flaxseed
2 tsp. sea salt
1 cup Sucanat or rapadura sugar
4 cups buttermilk
1-1/2 cups unsweetened applesauce
3 egg whites + 1 whole egg, well beaten (I used 1 whole egg & 1 egg white when I halved the recipe.)
1. Preheat oven to 425 degreesOptional Additions- 1 cup total: chopped dried fruit, nuts, shredded carrots or apple, coconut or combination thereof. You can also add 2 tsp. or to taste of apple pie spice (see below).
Calories: 107 Protein: 4 g Total Fat: 1 g Fiber: 3 g Sugar: 7 g Sodium: 268 mg
1/4 cup barley flour
1/4 cup brown rice flour
1/4 cup amaranth flour
1/4 cup spelt flour
1/4 cup kamut flour
1/4 cup unbleached whole-wheat flour
Apple Pie Spice:
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1/4 tsp allspice
1/4 tsp. cardamom