Still saving some cash, I made muffins for this week. I experimented with Coconut & Chocolate, bran muffins don’t have to taste like cardboard.I used Cambot(My Nikon D90) and my Nikkor 35mm lens for the image.
1/3 Cup Shredded Coconut
2 teaspoons cocoa powder
2 1/2 cups bran cereal (5 ounces)
1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
1/2 cup whole wheat flour (2 1/2 ounces),
2 teaspoons baking soda
1/2 teaspoon table salt
1 large egg
1 large egg yolk
2/3 cup packed light brown sugar (4 2/3 ounces)
3 tablespoons clover honey
1 teaspoon vanilla extract
6 tablespoons unsalted butter (3/4 stick), melted and cooled
1 3/4 cups fat free vanilla yogurt
-Adjust oven rack to middle position and heat oven to 400 degrees. Spray muffin Pans with nonstick cooking spray.
-Whisk bran, flours, baking soda, and salt in large bowl to combine; set aside.
-Whisk egg and yolk together in medium bowl until well-combined and light-colored, about 20 seconds. Add sugar, honey , and vanilla; whisk until mixture is thick, about 30 seconds. Add melted butter and whisk to combine; add yogurt and whisk to combine. then whisk for about 2 minutes more.
-Add wet ingredients to dry ingredients and gently mix until batter is combined and evenly moistened.
-Divide batter evenly into wedges dropping batter to form mounds. Do not level or flatten surfaces of mounds.
-Bake until muffins are golden and toothpick inserted into center of muffin comes out with a few crumbs attached, 16 to 20 minutes, rotating pan halfway through baking. Cool muffins in pan for 5 minutes, then transfer to wire rack and cool for 10 minutes before serving.