Comments on: Cherry Pecan Bran Muffins

By: James B

James B — Mon, 18 Jan 2010 08:09:07 +0000

I am always amazed by the sheer number of different varietes of muffins that can be made. I have yet to use bran or wholegrains in any of mine – somthing to try soon I feel.

By: Sook

Sook — Mon, 18 Jan 2010 08:05:12 +0000

Cherry Pecan sounds really interesting! What a great combination!

By: Glenda Brill

Glenda Brill — Mon, 18 Jan 2010 07:36:05 +0000

Those muffins look so delicious and real it seems like you can actually pick them right off the Computer screen. Even though you said they are not healthy you do have some very nutritious ingredients in them.

I like trying different cakes and muffins myself, but to make them truly healthy and less fattening I substitute the whole milk with skim milk, and the white flour with wholegrain flour, and use honey or natural cane sugar for sweetening, and in place of canola oil I use olive oil .

But I am sure yours taste just as good, you do have wheatbran and the cherry pecans for fiber.

By: Jen

Jen — Mon, 18 Jan 2010 06:56:19 +0000

When I saw this recipe this morning, I immediately thought of the wheat bran languishing in my cabinet, and decided to make them. They were really good–hearty but not heavy, and just lightly sweetened. Thanks for the recipe!

By: Ed Schenk

Ed Schenk — Mon, 18 Jan 2010 06:04:13 +0000

Just because its healthy doesn’t mean it has to taste bad.

By: Cookie Maker

Cookie Maker — Mon, 18 Jan 2010 06:03:17 +0000

What’s not to like about bran muffins? Especially tender, golden ones that go light on the oil and are packed with fruit and nuts? I made these as soon as I saw the recipe!! Substituted diced dried apricots and oat bran since that was what I had, and added a teaspoon of cinnamon. Lovely. A keeper. Many thanks. I will take one of these over a cupcake any day!

By: Big Girls, Small Kitchen

Big Girls, Small Kitchen — Mon, 18 Jan 2010 05:04:12 +0000

That is such an interesting recipe! I like your generous use of wheat bran and the technique of making it into a “wet ingredient” by mixing with water. I guess you could do the same for polenta or oatmeal, then add it to muffins?

By: TasteofBeirut

TasteofBeirut — Mon, 18 Jan 2010 04:45:39 +0000

That recipe is right up my alley! I might substitute yoghurt for the milk though.

By: eatingRD

eatingRD — Mon, 18 Jan 2010 04:07:44 +0000

yes you should bake all day long, because all of your muffin creations are THE best I’ve had. I’ve really enjoyed all your whole-grain recipes and appreciate that they actually taste darn good & are healthier thanks for the recipe! can’t wait to try these.

By: Miss Franberry

Miss Franberry — Mon, 18 Jan 2010 03:58:41 +0000

This looks like a great recipe to try! I have a whole bag of organic dried cranberries left over from last season that I may substitute for the cherries, but from my experience, dried tart cherries are a wonderful fruit to bake with.

I just added you to my blogroll! I’m a tiny, budding, blog.

Cheers,
Frances
http://www.makespoons.wordpress.com