Cherry Bran Muffins

Go Muffins!

I don't know about you, but sometimes its hard to get excited about breakfast on a workday. I usually end up eating oatmeal (steel cut if I have the time to make it) in an effort to start off my day on a healthy note and mostly out of convenience. Now I love steel cut oats, but eating the same thing every day can be tiring. I love bagels, donuts, and muffins (all from my favorite food group - carbs), but I can't justify eating these every day. So what options are there for the person trying to make a healthy, tasty choice for breakfast?

Nice plump cherries.

I have actually come across a fairly healthy and tasty banana blueberry bran muffin at Peet's Coffe and Tea. I know what you're thinking - bran, really? What is bran? Whole grains are comprised of three parts - the bran (outer layer), the endosperm (nutrient-rich portion), and the germ (embryo). The bran is rich in fiber. Most refined grains have had the bran removed.

This batter is so easy to make.

But seriously these bran muffins are tasty and wholesome at the same time. I have been wanting to replicate this muffin in my own kitchen and came across at Bran Muffin recipe at 101cookbooks.com. The recipe takes a healthy approach to baking - using whole wheat flour, wheat bran, yogurt (instead of oil), natural unrefined sweeteners (honey), and just a touch of butter.

Again, you're probably thinking B-O-R-I-N-G. Hello, where's the flavor? I wanted to up the flavor too. I decided these babies needed some cherry action to brighten the flavors. But you gotta give wheat bran a chance - it adds a lovely wholesome texture. The yogurt adds a lovely buttermilk tang. You just have to make sure to use whole fat yogurt - see I wouldn't deprive you of fat entirely! The honey adds just the right sweetness and the cherries add depth with tartness (JAM Note: I also soaked a cup of dried cherries in hot water before I added them to the batter).

These go perfectly with a cup of tea or coffee.

These come together in a jiff and will have you set for many breakfasts to come. My batch came out with 21 muffins (I used regular sized tins). I may freeze some so I can heat them up when I'm in need of some oatmeal relief!

Pistachio Muffins

I love the green color - what a great way to celebrate spring!

Boy do I love nuts - walnuts, peanuts, cashews, almonds! Another nut I love, but don't often buy a lot of, is the pistachio. It's beautiful green hue and sweet crunch scream spring! In honor of this sweet nut, I decided to make some pistachio muffins. I used to love the pistachio muffins from Giant grocery store. They were a staple in my household growing up, and had to weight a pound each! The artificial pistachio flavor and neon green warmed my heart.

I shelled these nuts by hand!

My muffins were going to be a little more natural in flavor, using ground pistachios, a little cardamom and orange zest. I tweaked a recipe from Gourmet magazine for pistachio cake, because let's be honest muffins are really just mini cakes without frosting. The recipe was pretty simple. You just want to be careful when you're grinding the nuts that you don't overprocess them into a paste.

A beautiful and fragrant batter.

I added a little bit of green dye to enhance the color - ok so not so natural, but there is something about the visual appeal of the green that makes these more appetizing. The batter was super fragrant from the cardamom and orange zest. The zest really brightened the flavors. I only made six and AJ had eaten four by the end of the day! This recipe is a keeper!

Pistachio Muffins

3/4 c unsalted shelled pistachios (red skins removed)

1/2 c white whole wheat flour

1 tsp baking powder

1/2 tsp baking powder

1/2 tsp ground cardamom

1/8 tsp salt

1/4 c reduced fat organic milk

1/8 tsp pure vanilla extract

1/2 c pure organic cane sugar

2 free range eggs

1/4 c (1/2 stick) unsalted organic butter, softened

1/2 tsp finely grated orange zest

2 drops green dye

Arrange oven in middle rack and preheat oven to 350 F. Butter muffin tins, then dust with flour, knocking out excess.

Using food processor, pulse 1/2 c of pistachios until finely ground, about 40 seconds. (Do not overprocess, or mixture will become paste.) Add flour, baking powder, cardamom, and salt and pulse briefly to combine.

In small bowl, combine milk and vanilla.

In large bowl using electric mixer at moderate speed, beat together butter and sugar until light and fluffy 1 1/2 to 2 minutes. Add eggs 1 at a time, beating well after each addition. Reduce speed to low and add pistachio and milk mixtures alternatively in batches, beginning an ending with pistachio mixture and beating after each addition just until combined. Chop remaining pistachios and add them and orange zest and mix just until combined. For a greener appearance add two drops green food coloring and mix until evenly colored.

Pour batter evenly into muffin tins and bake until wooden skewer comes out clean, 12 to 15 minutes. Cool in pan on rack 10 minutes, then run knife around tins to loosen and invert onto rack. Makes 6 muffins.

Heidleberg Pastry Shoppe

A good bakery is often hard to find in the suburbs. The other day AJ and I were able to visit Heidleberg Pastry Shoppe off of Lee Highway. In search of something other than the usual bagel, we were hoping Heidelberg would fulfill our breakfast needs.

A delightful leavened doughnut with maple frosting and delightful halloween sprinkles (I adore the bats)!

The shoppe is a little overwhelming, offering donuts, breads, turnovers, muffins, cinnamon buns, and more. AJ settled on a pumpkin muffin and a maple yeast doughnut. I chose a chocolate croissant.


As we paid for our goods, AJ spotted a table of McCain and Obama sugar cookies. AJ had to buy two for my mom and my dad, who have been going door-to-door for the Democratic Party. A reporter stopped to ask if we bought these cookies because "we hated Obama and wanted to eat him". It was a weird, but interesting experience.




Heidelberg has been tracking sales of their cookies (Obama has sold 75% of the cookies to McCain's 25%). This is either an indication of the strength of the Democratic party in Virginia or of liberals love of sweets. Remember to get out and vote tomorrow!

Clockwise from the left: chocolate croissant, pumpkin muffin, and maple frosted doughnut.

After sampling the three treats, AJ and I decided that the maple doughnut was the winner. The dough was light and slightly sweet. The doughnut was an excellent reminder of autumn, with an authentic maple frosting that wasn't overly sweet (AJ would argue there is no such thing as being too sweet). Definitely an excellent way to get in your sugar fix in the morning.





The chocolate croissant was flaky, but a little too crisp on the edges (AJ said it was too messy to be worth the purchase). The chocolate was creamy and not too sweet. I would have rated this a little higher had the dough been softer and lighter. The pumpkin muffin was a little dense and could have been moister. The spices were nice, but there could have been a little more sugar added to the batter (Although, I may have felt this way due to the sucrose overload).


I have had the pleasure of tasting Heidelberg's breads and pretzels. I think these items fare better than their pastries.





Overall 1.5 out of 3 JAMs.

Heidelberg Pastry Shoppe
2150 N. Culpepper St
Arlington, VA 22207