Feature Recipe
Walnut Citrus Bran Muffins
Ingredients
2 cups all purpose flour
1 1/2 cups bran
2 tblspoons sugar
1/4 tspoon salt
2 tspoons double acting baking powder
1 1/4 tspoons baking soda
1 cup chopped walnuts(optional)
2 cups 1%milk
1 lrg. egg
3/4 cup honey
3 tblspoons melted butter
4 oranges
1 lemon
Pre-heat oven to 400 degrees
Remove zest from oranges and lemon either with the fine side of a box grater or with a zester(if you use a zester you must then mince the resultant "strips" of zest)Now, peel the zested fruit with a paring knife and discard the peelings.Slice the indivdual segments from the fruit taking care not to get any of the seeds or segment membranes along with the flesh.Allow the flesh to fall into a bowl as you do this so that the juice is not lost.Once you have removed the flesh from the fruit, break each segment into two or three small chunks.Add the zest to this bowl and set it aside as it will be the last ingredient added to the batter.
Prepare the muffin tin by either spraying it with a non-stick spray or by rubbing each cup with a piece of paper towel dipped in a little vegetable oil and then coating with a little flour(turn the pan upside down once all the cup surfaces are coated and firmly tap out any extra flour).
Place all dry ingredients in a large mixing bowl and mix thoroughly.In a seperate bowl combine remaining ingredients(except orange and lemon)and whip until frothy.
Pour the milk mixture into the dry ingredient mixture and gently stir until just combined then add the fruit mixture and, again, stir just enough to combine.
Divide the batter equally into the muffin tins and place into pre-heated oven.Bake 25 for to 30 minutes.When the tops of the muffins begin to brown you can check to see if they are done.Slip a small knife or skewer into the center of one muffin.Allow it to remain there for a few seconds then pull it back out.It should come out dry and hot.If there is any amount of stickiness on the knife blade or skewer the muffins will require further baking.Simply place them back in the oven for 5 minutes and then recheck them using the same method.
Once the muffins are done allow them to cool for a few minutes before trying to remove them from the tin.You may have to run a paring knife around each one to loosen them before turning them out of the tin.
Now comes the fun part.Smearing a couple of them with butter and wolfing them down with a big glass of milk while they are still warm from the oven.
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