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Categories: Breakfasts, Vegetarian

High protein muffin

High protein muffin
Kirk McKoy / Los Angeles Times

Dear SOS: Have you ever tasted the muffins at Mani's Bakery on Fairfax Avenue? They are huge, delicious, healthful and so satisfying. There is a particular favorite of mine, a high protein muffin that, when eaten, makes one glow inside ... Read more

Total time: 45 minutes plus cooling time for the muffins | Serves 14
Note: Adapted from Mani's Bakery. Wheat bran and flaxseeds can generally be found at cooking supply and health food stores as well as select, well-stocked supermarkets. This recipe calls for large muffin tins and liners, available at cooking and baking supply stores.
  • 1 (12-ounce) can frozen apple or white grape fruit juice concentrate
  • 2 1/4 cups wheat bran
  • 1 cup (4 1/4 ounces) flour
  • 3 1/4 teaspoons baking soda
  • 3 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 2 1/4 cups buttermilk
  • 1 cup plus 2 tablespoons canola oil
  • 4 eggs, lightly beaten
  • 1/2 cup sesame seeds
  • 1/2 cup shelled pumpkin seeds
  • 1/2 cup flaxseeds
  • 1/2 cup coconut
  • 1 1/2 cups granola
  • 2 cups raisins

Step 1Heat the oven to 350 degrees.

Step 2In a medium heavy-bottom saucepan, melt the frozen juice concentrate and bring to a boil over high heat. Boil rapidly until the liquid is reduced to about 1 cup, about 10 minutes. Remove from heat and measure three-fourths cup plus 2 tablespoons (7 ounces), discarding any remaining reduced concentrate. Cool to room temperature.

Step 3While the reduced concentrate is cooling, in a large bowl whisk together the bran, flour, baking soda, baking powder and salt.

Step 4In a separate large bowl, whisk together the buttermilk, concentrated reduction, oil and eggs until fully incorporated.

Step 5Pour the wet ingredients over the dry and gently mix together with a rubber spatula until thoroughly combined, careful not to over-mix.

Step 6Gently fold in the sesame, pumpkin and flaxseeds, coconut, granola and raisins.

Step 7Spoon a heaping one-half cup batter into each of 14 lined large (or jumbo) muffin tins. Bake the muffins, one pan at a time, in the center of the oven until golden-brown and the tops spring back when lightly touched, 20 to 25 minutes.

Step 8Remove and cool the muffins, still in their tins, on a rack.

Each muffin:
515 calories; 11 grams protein; 54 grams carbohydrates; 9 grams fiber; 32 grams fat; 5 grams saturated fat; 62 mg. cholesterol; 742 mg. sodium.
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