In case you're wondering what has happened in our world during the past week, it's been just a little busy around here. There's
the fishing (halibut and salmon)
...which leads to this
There's been more blackberry picking and we've the scars to prove it as the two flats we picked in a little over an hour join flats of strawberries, blueberries, cherries and the odd bag of huckleberries in our freezer. Of course there's been plenty cookin' but not a smidge of bloggin', as you know.
Oh and lest I forget, there's been a clearcut disaster going on too. This is our "view" from the decks on the south side of our house so we'll be doing our fair share of tree planting in the not too distant future. Unfortunately what you see here is at eye level for us as the decks hang over a ravine to our property line below so the trees will have about 30 feet of growing to do before they'll make any difference at all. Crappy, isn't it?
Anyway should you be wondering what all this has to do with pineapple bran muffins, we all know fiber makes everything come out better in the end so I whipped up a batch to make our days a little brighter. This particular recipe's courtesy of The Oregonian Cookbook and other than wheat bran, it's loaded with canned crushed pineapple in juice, buttermilk and a mere third cup of oil which makes 'em not only delicious but healthier, right?
There's a bonus too. Not only does the recipe make 24 generous sized muffins, the batter needs to sit in the refrigerator overnight to allow the bran to absorb the liquid before the muffins are baked, which makes 'em perfect when you're entertaining a crowd for breakfast or when you're old like us and need a little more action - if you know what I mean.
Just a word to the wise. Don't have too many before you take the boat out fishing or you'll make the old adage "don't trouble trouble until trouble troubles you" come true pdq. Just sayin'.
Pineapple Bran Muffins from JBug’s Kitchen Antics adapted from The Oregonian Cookbook
1-1/2 cups brown sugar
1/3 cup vegetable oil
2 eggs plus 1 egg white
1 tablespoon molasses
1-1/4 cups buttermilk
3-1/2 cups all-purpose flour
2 teaspoons baking soda
3 teaspoons baking powder
1/2 teaspoon salt
3 cups wheat bran
1 – 15 ounce can crushed pineapple with juice
1-3/4 cups warm water
In a large bowl whisk together brown sugar, oil, eggs, molasses and buttermilk. In smaller bowl whisk together flour, baking soda, baking powder and salt. Fold into sugar/buttermilk mixture until just combined. Do not over mix. Add wheat bran and undrained pineapple. Pour warm water over top and stir just until combined. Cover and refrigerate overnight or up to 24 hours to allow bran time to absorb liquid.
To bake – preheat oven to 350. Line 24 muffin tins with paper liners or spray well with cooking spray. Using a 4 ounce scoop, fill muffin cups three quarters full. Bake for 22 to 25 minutes or until lightly browned. Makes 2 dozen.