Charlene Scores With Breakfast Innovation

“Great looking muffins!” I exclaimed when I walked into Charlene’s kitchen one morning last winter.

“I made them yesterday,” she said. “Kind of an experiment.”

Charlene and I both enjoy tasty whole grain breakfast breads. For years whenever I visited her, we breakfasted on sumptuous hearty bagels. Then our favorite bagel shop closed and the search for a suitable substitute was on.

I tucked into the experimental muffins. They were wonderful! Hearty, full of grainy flavor, and with a subtle crunch that was hard to identify.

“These are great! How did you make them?”

Charlene pushed over a tattered copy of her old cook book.

Yes, some of you may remember that Charlene put out a cook book—lo, these many years ago. It includes healthy recipes drawn from friends and fans. The muffins I was enjoying were inspired by High Fibre Bran Muffins contributed by Debbie Sergeant.

But Charlene was out of many of the ingredients, so she got creative and we learned just how flexible Debbie’s easy recipe is. Charlene didn’t have all-bran cereal so she used Grape-Nuts. That was the crunch! For wheat bran she substituted oat bran. And honey in place of molasses. She added dried cranberries instead of fresh blueberries. Substitutions for four ingredients had been made with no ill effects!

Here is the original recipe with Charlene’s substitutions in parentheses.

High Fibre Bran Muffins (or Charlene’s Grape-Nut Specials)

1 C whole wheat flour
1 t baking soda
1 C all-bran cereal (or Grape-Nuts cereal)
1 C wheat bran (or oat bran)
1 C skim milk
½ C molasses (or honey)
1 egg, beaten lightly with a fork or whisk
¼ C blueberries (or dried cranberries)

Mix together the dry ingredients. Add the milk and honey or molasses to the beaten egg and stir well. Pour this into the dry ingredients and stir just until mixed. Fold in the fruit. Spoon into muffin cups.

Bake at 375 degrees F for 15 to 17 minutes or until they feel firm to the touch.

This makes a baker’s dozen of big muffins. Tip: As muffin tins only have a dozen cups, use a ramekin or oven proof custard dish to bake extra batter for the thirteenth muffin.

Since that morning, I’ve played fast and loose with other substitutions and the muffins still shine. I’ve used a combination of wheat bran and rolled oats and used Uncle Sam’s as the cereal. I’ve even substituted sorghum as the sweetener. And any kind of fruit works, dried or fresh.

Homemade muffins are a great breakfast food. When you bake them yourself, you control the ingredients—no chemical dough conditioners or strange fats or hidden sugars. You make them whenever you have time and after they’re cool, pop them in the freezer. The night before you want muffins for breakfast, take out two per person and by the next morning they’re thawed and ready to eat. Split and toast them in the toaster if you want.

Even if you aren’t familiar with baking, these muffins couldn’t be easier. They are stirred up with no special equipment. They are healthful and freeze well. And most important—they are delicious!