When I was in high school, I was lactose-intolerant. It was awful. I was an idiot and still ate pizza and ice cream and had cheese on my tacos … it just made me sick to my stomach all the time. My freshman year of college I cut out dairy entirely because I started getting worse than just a tummy ache (you get the idea, right?). Then I took Lactagen, which is a product that “cures” lactose-intolerance. It worked wonderfully, until after my pregnancy. I don’t know if it’s the hormonal changes (remember? my hair had tight curls my entire life and now it’s stick straight?!) but milk seems to upset my tummy again. Oh bother.
This past week I finally just decided to cut out dairy entirely. I found several $1.50 off and 75-cents off coupons for Silk Soymilk and Almondmilk (go here to get them) so I stocked up. My tummy has felt so much better already!
On the Silk and Almondmilk website they have lots of healthy recipes. I browsed through several and thought I’d give their bran muffins a try tonight, as I could really use a snack or two at work. They were surprisingly very moist and fluffy, and very healthy for you. Bran muffins are usually dense and hard, but these are definitely a keeper! I only wish they had more flavor, but it might be because I used Silk Light Original instead of Almondmilk. Next time I’m going to add a teensy bit more molasses anyway. :)
Bran Muffins
1 cup Silk Pure Almond Original or Vanilla
1/2 cup blackstrap molasses
3/4 cup unsweetened applesauce
2 tablespoons canola oil
2 eggs
1 cup wheat or oat bran (find it in the bulk bins at your local health store. I paid 13-cents for 2 cups!)
1 1/2 cups whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 teaspoon salt
1 cup raisins
1/2 cup finely chopped walnuts or pecans, optional
Preheat oven to 350 degrees. Whisk together Pure Almond, molasses, applesauce, oil and eggs in a medium bowl. In a separate bowl whisk together bran, flour, baking powder, baking soda, cinnamon and salt. Add bran mixture to egg mixture and stir just until moistened. Gently stir in raisins and nuts, if desired. Don’t overmix. Bake 18-20 minutes until tops spring back.
Yield: 12 muffins (I also got 9 mini muffins out of my batter)
Recipe and photo via SilkPureAlmond.com
Enjoy!
Is that a picture of your muffins? They look so good. They don’t look like cardboard at all. Have you ever made Grandma Millers bran muffins? They are amazing- Raisin Bran, Carrots… zucchinni. yum, (I do think it calls for yogurt though, so maybe we could substitute it)
Nope, not my photo (silkpurealmond.com). But they are really moist and yummy!!