Welcome to Muffin Monday! I've found that the muffin texture is perfect for Mae-- toast or bread sometimes gets gummy and makes a big wad that can cause gagging, but muffins break apart nicely. Unfortunately, most muffin recipes are on the sugary side. That's ok. I can fix that. First up, whole wheat bran muffins. These feature 100% whole wheat and bran, with molasses for sweetness (and a little extra iron!). I've kept them plain, as I'm not quite sure Mae is ready for dried fruit, but in a couple months I'll give it a try and let you know how it goes. These are delicious with a little apple butter on them. I'll be sneaking a few for myself. Probably more than a few, actually, since the recipe made about 4 dozen. Luckily they freeze just fine.
Whole Wheat Bran Muffins
1 1/2 c. wheat bran 2 1/2 c. whole wheat flour 1/2 tsp salt2 1/2 tsp baking soda
1 Tbs cinnamon
1/4 tsp. nutmeg
2 c. buttermilk
1/2 c. molasses (I used half sorghum and half blackstrap)
1/4 c. vegetable oil
Preheat oven to 350, grease a mini-muffin pan. Whisk together the first 6 ingredients. In another bowl, whisk together the buttermilk, egg, oil, and molasses. Pour the wet ingredients in to the dry ingredients and stir 'em up until just combined. (No huge lumps, but don't overbeat them either). Fill the cups of the mini muffin pan, bake for about 12 minutes, or until a knife stuck in one comes out without batter on it.