More Muffins

With the holidays behind us it’s time to get back to healthier eating. The maple syrup makes these bran muffins better than most. I keep them in the freezer for a quick portable breakfast or midmorning snack.

Sun Oven Maple Bran Muffins


1 1/2 cups whole bran cereal (not flakes)

1/2 cup raisins

1/4 cup canola oil

1/2 cup boiling water

1 cup buttermilk

1/4 cup pure maple syrup

1 large egg at room temperature

1 1/2 cups whole-wheat pastry flour

1 1/4 teaspoons baking soda

1/4 teaspoons salt

1/2 cup chopped walnuts


Set Global Sun Oven out to preheat. Line muffin tins with paper liners.

Toss together the cereal, raisins, and oil in large bowl until moistened. Pour the boiling water over the mixture and toss to moisten evenly. Let cool slightly. Add the buttermilk, maple syrup, and egg to the cereal mixture; stir until mixed well. Whisk together the flour, baking soda, and salt in a small bowl. Add the flour mixture and the walnuts to the cereal mixture and stir just until moistened. Cover the bowl with plastic wrap; let stand 15 minutes.

Fill the muffin cups evenly with the batter. Use a rack to separate the two pans and cross stack them. Bake in Sun Oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Store in an airtight container for up to one day or freeze for up to a month. Frozen muffins are best when allowed to thaw at room temperature.

Makes 12 muffins.


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