I’m on a quest to add fiber and protein to our already damn healthy diet. Most muffins could stand to have some oats, oat bran, wheat bran or almond meal added to them. You can take the ratio up to 50/50 (flour vs. bran or oats). Much past that and the poor dears just give up and fall apart. If you like a lighter muffin 25% is a good starting ratio of oats or bran to flour. These muffins have a lovely light texture and just a hint of oat flavor. You can swap out the strawberries in favor/flavor of blueberries or raspberries if that makes you happier. I am all about your happiness after all. You can bake half of the batter and save the rest for another day. It will keep quite happily in the fridge for 2-4 days.
Strawberry Oat bran Muffins (makes 20-24 muffins)
- 3 cups all-purpose flour
- 1 cup oat bran
- 2 teaspoons salt
- 1 ¼ cups sugar
- 5 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon cardamom
- 1 cup sour cream (you can get away with plain yogurt in place of sour cream)
- ½ cup milk (I used 2% organic)
- 3 eggs
- 1 ¼ cups canola oil
- 2 teaspoons vanilla extract
- 1-2 cups chopped strawberries
In a medium mixing bowl whisk together the flour, oat bran, salt, sugar, baking powder, cinnamon and cardamom. These are only lightly sweet muffins. If you are desperate to head into a diabetic coma add an extra ¼ cup of sugar to the mix.
In a separate mixing bowl blend together the sour cream, milk, eggs, canola oil, and vanilla extract. Add the wet ingredients to the dry ingredients and whisk until the batter is thoroughly blended and no lumps remain.
Refrigerate the batter for an hour. You can skip this step if you wish. The hour of refrigeration allows the oat bran to soften slightly and makes the muffins a bit smoother when they are baked. Just before baking gently fold in the strawberries.
Preheat oven to 350 degrees. Grease the muffin tins. I find vegetable sprays, such as Pam, are the most effective way to grease a muffin tin. Make sure to get a little of the oil or vegetable spray over the top edge of the tins so that the muffin tops don’t stick and tear off when you try to remove them.
Bake for 20 minutes or until a tester inserted in the middle of a muffin comes out clean. Wait five minutes and remove all of the muffins from the tins. Eating home made muffins warm is one of life’s simple pleasures. Allow your leftovers to cool completely and store at room temperature in a sealed plastic storage container. They’ll last 3-4 days before they mold.