Do any of you have special names for your grandparents? Little Caroline couldn’t quite nail the pronunciation of the word “grandmother” and ever since the name Munner has stuck.
I adore my Munner. Growing up, I spent a lot of time with her playing make-believe beauty salon, solving daily crosswords, and creating delicious things in the kitchen. She always has a stockpile of bran muffins in her freezer ready to be warmed up with a pat of butter on top for a quick and easy breakfast. Bran may not be the most glamorous type of muffin, but to me, it is comforting because it takes me back to countless hours spent in the kitchen discussing my middle school endeavors with my Munner.
Isn’t my Munner the cutest? This was us at the Houston Rodeo in March 2017 right before we split an order of deep fried chocolate covered strawberries. YUM.
My Munner gave me her bran muffin recipe a while ago and it still has a big place in my heart. But like I was saying earlier, bran isn’t too glamorous, so I decided to add in tons of other ingredients to make a more nutrient dense and flavorful muffin.
Nutrient dense: the ratio of nutrients to calories. if a food is nutrient dense, it has many vitamins and minerals in proportion to its calorie content.
Notice how I mentioned it is flavorful? Because what good is a nutritious food if it is tasteless and disgusting? Wellness is more than nutrition and nutrition is more than just nutrients.
- 1 1/2 cups whole wheat flour
- 3/4 cup wheat bran
- 3/4 cup ground flax
- 1 cup grated carrot
- 1 chopped apple
- 1/2 cup golden raisins
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tsp of vanilla
- 1 cup of milk
- 2 eggs
- Preheat the oven to 350°F. Then either grease the muffin pan or line it with paper muffin cups.
- Grate the carrot and chop up the washed apple. Pink Lady apples are my personal favorite, but Granny Smith or Braebrun apples would work great too!
- Mix all of the dry ingredients together in a medium to large bowl.
- Beat the egg in a smaller bowl. Once beaten, add in the milk.
- Make a well with the dry ingredients and slowly pour in the egg and milk mixture. Be sure to mix out any clumps, but be sure not to over stir.
- Fill each muffin cup halfway full and then pop the tray into the hot oven.
- The muffins will cook for about 28-30 minutes. In the end, you will have a dozen and a half delicious muffins that are just filled with fiber and other nutrients.