In high school, Chemistry was not my forte. Not.at.all.
Give me an English quiz or a history test any day of the week!
I've just never had a knack at understanding matter and energy and the reaction between them.
I discovered, COOKING is CHEMISTRY.
Now please understand, I usually like to let others determine the equation for a good recipe.
But the other day, My Inner Mad Scientist just came out.
I really wanted a good, moist Bran Muffin Recipe.
It just wasn't happening. Try after try after try.
Dry. Crumbling. Ick. I must be a muffin snob!
I finally put away the recipes, pulled out all my special bags of goodies from The Baker's Pantry, and went to work.
The results were pretty exciting!
So exciting, I even googled my old chemistry teacher's name.
You know, I'm sure he would love to hear all about my new found love for chemistry. or not.
So, I'll just share it with you. My blog friends.
My Bran Muffin Experiment
3/4 C oat bran
1/4 C wheat bran
2 C whole-wheat flour
1/2 C ground flaxseed
1/3 c. wheat germ
1 tsp baking soda
2 tsp baking powder
1 T ground cinnamon
1/2 tsp nutmeg
2 egg, beaten
1 container vanilla yogurt
1/2 C agave nectar
2/3 heaping C applesauce
1 chopped apple
Mix dry ingredients in large bowl. In a smaller bowl, combine eggs, yogurt, agave nectar, and applesauce. Stir all ingredients together. Add chopped apples.
Spoon into a lined muffin tin. Sprinkle tops with demerara sugar. Bake at 350 degrees for 15-20 minutes or until done in the middle.
Store in an airtight container in the refrigerator.
*These muffins are very heavy, moist muffins...not light, fluffy muffins. Just in case you wondered.
How about YOU?
Have you ever made up recipe?
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