Ginger Bran Muffins

I love to bake, but it is often hard to bake and be healthy at the same time.  I am also a perpetual recipe tweaker...which, if you bake, you know is risky.  I don't know if I'm just lucky or have a knack for figuring out the right balance, but I enjoy making delicious and nutritious baked goodies.  

After several versions, here's a recipe that I consider complete and so I thought I would share.  I'm calling it Catherine's Ginger Bran Muffins.  These yummy muffins are high in folic acid and fiber as well as being a good source of protein (which I crave), vitamin C, and vitamin B.  I like to make up a double batch and keep the batter in the refrigerator (it will last 3 days); so I can enjoy fresh muffins every morning.  These are also healthy enough that you don't feel guilty eating two at a time!

Catherine's Ginger Bran Muffins 

with Walnuts, Apricots, & Cranberries

Ingredients: (makes 12 muffins)

1 1/2 c. wheat bran

1 c. flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1/2 tsp ground ginger

1/3 c. brown sugar

1/3 c. honey

1 egg

1/3 c. vegetable oil

1 c. 1% buttermilk (use nonfat if you can find it)

1/2 c. dried cranberries, apricots, or a combination you like

1/2 c. walnuts

1/3 c. candied ginger

1. Preheat Oven to 400°F. Grease muffin cups or use muffin liners.

2.  In a large bowl, combine the wet ingredients.  I whisk the oil, eggs, and honey together first.  Then I add the brown sugar and lastly stir in the buttermilk.  

3.  In a separate bowl, combine the dry ingredients (wheat bran**, flour, baking soda, baking powder, salt, and ground ginger).  Mix well.

**You can find lots of recipes that use All-Bran as the "bran" in the ingredients list.  Unfortunately, despite the name, All-Bran isn't just all bran....so I avoid using it.  I am able to find organic wheat bran in the bulk foods section of Rosauers. 

4.  Gently stir the dry mixture into the wet until barely combined....be careful not to over mix.  It will be thick.  Let the batter rest at room temperature while you chop up the nuts and fruit.

5. Coarsely chop up the assorted dried fruits and nuts of your choice and fold them into the batter.

6. Divide the batter evenly among the muffin cups.  Bake for about 20 - 24 minutes.  Transfer the muffins to a rack and cool slightly before eating.

Enjoy!....oh, and Jonah says don't forget to brush your teeth afterward.  

Syncline Hike

I snapped this photo with my phone while Little Jonah, Daisy, and I were out hiking this morning.  It's pretty common for us to go for a hike while my husband gets a mountain bike ride in.  Today we were hiking at the Syncline which is just a 3 minute drive from our house.  

Photo by Blaine Franger

This photo was taken in spring by Blaine and it captures the unique terrain of the "Syncline."  While all the locals call it the Syncline, it is technically an anticline.....but the name's already stuck.

There's a nice network of trails and, among locals, it is a favorite place to ride.  I'm more partial to the area in the spring and fall, but in the winter you don't have to contend with ticks and poison oak.

Last autumn my husband helped build a new bike trail with CAMBA (Columbia Area Mountain Bike Advocates).  It was a much needed route---creating an alternate trail on Forest Service land and relieving tensions between riders and private property owners.  

I know the terrain looks pretty benign from this vantage point, but being that there was no road, his vehicle was the only one that was capable of schlepping gear to the trail building site.