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a morning like this

Ever have a morning like this?  You wake in a panic thirty minutes after your alarm was set to go off; the shirt you had your heart set on wearing sits crumpled in a tall heap still to be ironed; your child remembers today’s field trip but can’t find the permission slip; you realize too late that the strange low growl you hear is the cat throwing up a fur-ball the size of a mouse on your favorite chair; you can’t find your keys (again!); and the milk carton sits in the fridge with 1 tablespoon of milk in it.  I know the first thing that occurs to you under such circumstances is not what you’ll eat – but you can’t leave the house on a day like this with an empty stomach! Quick! Grab this!

Golden Flaxseed, Bran & Gingered Muffin

  • 1-1/2 cups whole-wheat pastry flour (or all-purpose flour)
  • 1/2 cup wheat bran
  • 1/2 cup flaxseed meal (ground flaxseeds)
  • 1/3 cup brown sugar
  • 1/4 t. salt
  • 2-1/2 tsp. baking powder
  • 2/3 cup dried fruit cut in little pieces (see NOTE)
  • 2 T. candied ginger, minced (or slightly less, if you prefer. I’ve used up to 4 Tbl. and not found it to be too much – especially in winter)
  • 1 cup buttermilk (or low-fat milk if you positively can’t get buttermilk)
  • 1 large egg
  • 2 T. maple syrup or molasses
  • 2 T. canola oil

NOTE: My preference is 1/3 cup Choice dried apricots from Trader Joe’s – if you can get them, they’re the absolute best – and 1/3 cup golden raisins. But other options: dried apples and raisins or cranberries.

Preheat your oven to 350°F. Grease your muffin tin (or use silicone muffin “tin” that requires no preparation!)

In a medium bowl, thoroughly mix the flour, wheat bran, flaxseed meal, brown sugar, salt, baking powder, chopped dried fruit and candied ginger. In another bowl lightly whisk together the egg, buttermilk (or milk), syrup or molasses and the canola oil. With a very light hand, careful not to over-mix, stir the dry ingredients into the wet ’til just barely blended. Spoon the batter into the muffin tin.  Makes 10 muffins 2-1/2 inches each. Bake for 18 to 20 minutes.

Make these on a weekend when you have a couple moments.  Whatever you don’t eat that day you can
store  in the freezer. They’ll quickly thaw on those emergency mornings you need to grab and dash.

(And can I just add, parenthetically, these are SO good for you! And not only good when you’re mad-dashing!)

4 Comments Post a comment
  1. Ashley #

    Mama, as you know, I’m a huge fan of these. I so enjoyed – and related – to the experiences of the first paragraph that make this such a good quick-grab. Now if I could only make these ahead of time so I can eat one on the run. Maybe I’ll do just that this afternoon. xoxo (P.S. Thanks for the excellent substitution idea.)

    May 26, 2011
  2. Ashley #

    And I can’t sign off without saying how gorgeous these photos are! Homey and wholesome and comforting. Love you, talented lady!

    May 26, 2011
  3. Ali #

    Most of my mornings begin just this way!
    I think I really need to add these little beauties to my repertoire. And why not….easy and healthy and undoubtedly nummy! The melted butter just puts it over the top…what do you think is the best way to reheat these on a rushed morning?

    May 26, 2011
    • To quickly thaw from the freezer, microwave for 15 seconds at 50% power. It will be thawed and just barely warm enough to melt a pat of butter. : )

      May 28, 2011

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