recipe: Marty's Nutty Blueberry & Bran Yoga Muffins
Peggy Lampman | Contributor
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If you read my column, you may think that I breathe, sleep and live for my next recipe, which is not entirely accurate. I also consider the most entertaining and efficient way of burning calories from the food I consume, and a bonus is discovering a recipe that's yummy, healthy, and will provide sustained energy throughout the day. So it only follows I'd enjoy YogaFLEX classes; after 45 minutes of stretching and toning, the instructor, Marty Betts, provides a healthy, home-baked treat after class.
The low-lit studio and hum of world music provides a tranquil yet stimulating atmosphere; the slight soreness in my muscles the next day was a gentle reminder I should take this class more often. .
Marty tells me the muffin yield in the following recipe is large but could be halved. Extras may be kept 2-3 days refrigerated and they may be frozen up to 6 weeks. She welcomes new visitors by offering the first class for free.
Next week Marty's making her protein-rich yoga bars, to further tempt you to join her. The classes are $12 each (packages available) and are taught every Saturday from 9:30-10:15 at the Running Institute (in the Running Fit building) on 5700 Jackson Road, just off the Zeeb exit on I-94. For more information, you can email Marty at firstname.lastname@example.org.
Yield: Approx. 24 muffins (2 trays of 12)
Active Time: 25 minutes
Baking Time: 14-17 minutes
1 cup multi-grain flour (rice, spelt, coconut, whatever you like)
1 cup organic rolled oats
1/2 cup wheat bran
1/2 cup oat bran
1/2 to 3/4 cups brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1/3 cup vegetable oil
1 cup almond milk
3/4 cup fresh blueberries
1/2 cup favorite nuts or seeds (almonds, chia seeds, sunflower seeds, etc.)
1 cup organic bran flakes cereal (or other favorite cereal)
1. Preheat oven to 375 degrees.
2. In a large bowl, combine the flour, oats, cereal, wheat and oat brans, sugar, baking soda, baking powder and salt; set aside. In a smaller bowl whisk together vanilla, oil, eggs and almond milk until combined.
2.Pour the wet ingredients into the dry ingredients, and stir until mixture is just moistened. Fold in the blueberries, nuts or seeds, and cereal.
3. Fill paper-lined muffin cups two-thirds full. Bake on center rack of oven 14-17 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Most delicious served warm.