Dear SOS: Have you ever tasted the muffins at Mäni'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 and feel healthy all day. Do you think they would share the recipe for home baking? Thank you.
Dear Shirley: These generously sized muffins pack a medley of flavors and textures in every bite. A batch'll go quickly -- they make for a fun, quick breakfast or perfect snack.
High protein muffin Total time: 45 minutes plus cooling time for the muffins Servings: 14 Note: Adapted from Mäni'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 1. Heat the oven to 350 degrees. 2. In 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. 3. While the reduced concentrate is cooling, in a large bowl whisk together the bran, flour, baking soda, baking powder and salt. 4. In a separate large bowl, whisk together the buttermilk, concentrated reduction, oil and eggs until fully incorporated. 5. Pour the wet ingredients over the dry and gently mix together with a rubber spatula until thoroughly combined, careful not to over-mix. 6. Gently fold in the sesame, pumpkin and flaxseeds, coconut, granola and raisins. 7. Spoon 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. 8. Remove 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. Send SOS requests to noelle .firstname.lastname@example.org or Culinary SOS, Food, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012. Include your name, phone number and city of residence.Copyright © 2014, Los Angeles Times