Food

Recipe: Mani's Bakery's high protein muffin

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.

Shirley Shapiro

Los Angeles

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 .carter@latimes.com or Culinary SOS, Food, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012. Include your name, phone number and city of residence.

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