I know what you're thinking - it's hard to get excited about a bran muffin. And while this recipe may not make the healthiest version of your grandma's favorite breakfast treat, it's definitely the most delicious.
Adapted from a recipe from Epicurious.com, I've added molasses for color and depth of flavor, divided the flour to use half all-purpose and half whole wheat, and also divided the sugar to use both light brown and granulated sugar. An extra special sprinkle of demerara sugar on top just seals the deal. Serve warm or room temp with a pat of butter for breakfast or a snack.
1.5 cups (105 g) wheat bran**
1 cup buttermilk
1/3 cup canola oil
1 Tbsp molasses
1/3 cup (70 g) light brown sugar
1/3 cup (70 g) granulated sugar
1/2 tsp vanilla
1/2 cup (70 g) all purpose flour
1/2 cup (70 g) whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Demerara sugar for sprinkling (optional)
Preheat oven to 375F
Grease or line muffin tin (for 12 muffins)
Combine wheat bran and buttermilk and let soak for 10 minutes.
To the bran/buttermilk mixture, stir in oil, egg, molasses, both sugars and vanilla until well combined.
Sift the dry ingredients (both flours, soda, powder, salt) over the wet mixture and gently fold together being careful not to over-mix.
Distribute batter evenly into 12 muffin cases (an ice cream scoop works well for this)
Sprinkle a little demerara sugar over the top of each muffin.
Bake approximately 20-23 minutes. Check after 20 minutes by inserting a toothpick into the center of a muffin - if it comes out clean, they're done.
These keep for 2-3 days, sealed in Tupperware at room temp.
**I had a little trouble sourcing wheat bran but was able to find it in bulk at my local Sprouts grocery store.
I haven't been to Levain Bakery in New York City (yet) but I can tell you that this recipe - inspired by the legendary Levain cookies and developed by the always-reliable Stella Parks at Serious Eats - makes, what I think to be, the best chocolate chip cookies ever.
First of all, they're huge (for this batch I actually made them half the size that Stella suggests). They're buttery and chewy and salty and chocolatey and nutty and incredibly satisfying to make and eat. Like any recipe for baked goods & pastries, you should follow the measurements & instructions to the letter. The only modification I made here was to portion the dough into 3.5 ounce cookies and reduced the baking time by a few minutes (luckily Stella provides an internal temp for the finished cookies so it was easy to tell when they were done!) I wouldn't advise making them any smaller since part of what makes these cookies so special is their hefty size. The ingredients and method are straight-forward and I truly think this will become your new favorite chocolate chip cookie recipe.
Whether you're a lifelong vegetarian or a recent convert to Meatless Mondays, this recipe for meatless meatballs in tomato sauce will be your new favorite comfort food. The recipe comes from Chef John at Food Wishes and, apart from a little planning ahead, it's relatively quick & easy. When I make a new recipe for the first time I usually like to follow the instructions as closely as possible. If it's a success then I'll start playing around with ingredients & techniques on the next batch. In this case I might see if the mixture comes together using only 1 egg to yield a slightly denser meatball. Or I might opt to fry the meatballs instead of baking. But honestly there's not much room for improvement here. Even if you're not a fan of mushrooms give this recipe a try. The final meatballs don't taste like mushrooms but rather like all the typical meatball ingredients that they're combined with (garlic, parmesan, parsley, breadcrumbs, etc). Delicious!
My Everyday Tomato Sauce:
2 Tbsp olive oil
1/4 cup onion, finely diced
1 garlic clove, minced
2 Tbsp tomato paste
pinch of red pepper flakes
28 oz can crushed tomatoes
1/2 cup water
1 tsp dried oregano
salt & pepper
In a large pot, heat olive oil over medium heat. Add onions and cook until they start to soften, about 5 minutes. Add garlic and cook 1 more minute being careful not to let the garlic burn. Add tomato paste and red pepper flakes and stir to combine. Cook for another 1-2 minutes. Add crushed tomatoes, water and oregano. Season with salt & pepper. Bring to a simmer and reduce heat to low. When the meatballs come out of the oven, add them to the tomato sauce and stir gently so they're covered in sauce. Partially cover the pot and allow meatballs & sauce to cook together over low heat for 45 minutes to 1 hour. If the tomato sauce becomes too thick, add an extra 1/4 cup of water and continue cooking. Taste again for salt & pepper or additional red pepper flakes. Optional: stir in fresh basil.
Recipe by Jenn Knight