On the rare occasion that we get rain in Southern California, I start to think about what would be comforting rain or shine This version of the Oat Bran Muffin was an easy answer, as it’s the perfect combo for tea when you have a cold, and now it’s inside a breakfast muffin.
One thing that may be a little tricky is finding a good quality candied ginger. It should be plump and not to dry which is unfortunately only found when you finally get the package home and unwrap it. I’ve been very lucky to have my older sister bring it from the farmer’s market near her home. Additionally, it can be found at most stores near the nuts, seeds and trail mix. One other thing you will need is a food processor to chop the ginger. If you follow the link below, I’ve included a short video on how to do this without having everything stick together. https://youtu.be/7vopQ71IY-0
Have a great weekend!
Preheat Oven to 400 degrees
1/2 cup chopped candied ginger
1/2 cup brown sugar
Juice and the zest of one lemon
1 cup cold applesauce
1/2 cup milk
1/8 cup honey
3 Tbsp. oil
1 tsp. baking powder
1 tsp. baking soda
1 1/4 cups flour
1 1/2 cups rolled oats
1 1/2 cups oat bran
1/2 tsp salt
1 cups walnuts (chopped)
1/8 cup ground flax seed (optional)
In a large mixing bowl, zest the lemon and reserve the juice to combine it with the milk to make buttermilk for your muffins. Set both aside while you chop the ginger.
In the bowl of a food processor, place the chopping blade at the bottom, along with the ginger, and then the brown sugar on top. Run the processor on high for 25 seconds and check the consistency. The mixture should resemble a course sand. Place the finished ginger and brown sugar in the bowl with the lemon zest.
Tip #1: When using the food processor, keep it in the ‘On’ position for the entire 25 seconds. Do not pulse as this gives the ginger time to fall to the bottom of the bowl and your end result will be an inconsistent sized blend of ginger and brown sugar.
Continue to add the other wet ingredients including, the egg, applesauce, milk, honey and oil. Stir until well combined. On the top of this mixture, place the flour, baking powder, baking soda, chopped walnuts and flax. Mix until all the flour is thoroughly incorporated. Scoop the batter into muffin pans lined with paper cups and let the batter rest for 5 to 10 minutes before placing in the oven. After 10 minutes, rotate the pans top to bottom and back to front. Let bake for an additional 10 minutes until the tops of the muffins spring back when pressed lightly. Remove the pans from the oven and let rest for 10 minutes before allowing the removed muffins to cool on a rack. Let cool to room temperature and store in the refrigerator in an air-tight container for up to a week.
Makes about 2 dozen muffins.