Monday, February 22, 2010

CIA Homeschool: Bran Muffins

It's time for another CIA post. I am trying to knock out a lot of the easier recipes on the list just to get the list a little smaller.

I have mentioned before that Anya loves bran muffins. The commissary in Baumholder had the BEST bran muffins and every time we would go, I would always pick up a few for Anya. She would inhale those muffins. You can go ahead and add bran muffins to the list of things I miss about Germany. :)

I have only tried one other bran muffin besides this one and while it was good, it wasn't like the one from the commissary that I was trying to recreate. I was hoping maybe the CIA muffin would come close.

Unfortunately, it did not. It was a good bran muffin, but not what I was looking for. It tasted very healthy and full of fiber. While that isn't a bad thing (believe it or not, I LIKE healthy food!), it just wasn't moist enough.

Oh well... the bran muffin search continues as does my CIA homeschool. 2 recipes down, about a million to go! :)






List of recipes to be made from the CIA book:


Yeast Raised Breads and Rolls

Boule (White Wheat Lean Dough)
Split Loaf (Lean Dough with Pate Fermente)
Batard (Whole Wheat Lean Dough)
Baguette (Lean Dough with Poolish)
Grissini
Bagels
Ciabatta
Stollen
Pannetone
Soft Roll Dough (Knot Rolls & Parker House Rolls)
Brioche a Tete
Craquelin
Challah (6 Braid)
Coffee Cake (Twisted)
Pita Bread
Apple Fritters
Berliners (Jelly Doughnuts)
Yeast Raised Doughnuts

Yeast Doughs (Not listed above)

Prosciutto and Provolone Dough
Tomato Dough
Roasted Potato Dough
Apple and Walnut Sourdough

Quick Breads and Cakes

Ginger Cake
Buttermilk Biscuits
Bran Muffins
Lemon Buttermilk Cake
Polenta Cake
Devil’s Food Cake
Chocolate XS
Carrot Cake
Roulade
Chocolate Souffle Cake
Patterned Jaconde Sponge
Walnut Cheesecake

Cookies

Mudslide Cookies
Sand Cookies
Orange Coconut Macaroons
Fudge Brownies
Pecan Diamonds (Short Dough)
Mirror Cookies (1-2-3 Cookie Dough)
Citrus Crisps
Zedern Brot
Vanilla Kipferl
Checkerboard Cookies
Madeleines
Springerle
Vanilla Pretzels
Ladyfingers
Langues-de-Chat Sandwiches
Frangipane Cake (Made into Petit Fours)

Custards, Creams, Mousses, and Souffles

Crème Brulee
Pots de Crème
Vanilla Pudding
Lemon Curd
Chocolate Mousse
Bavarian Cream
Raspberry Souffle

Frozen Desserts

Chocolate Swirl Ice Cream
Lemon Frozen Yogurt
Orange Sorbet
Vanilla Bean Sherbet
Fresh Ginger Granita
Praline Parfait
Frozen Lemon Savarin

Pies, Tarts, and Fruit Desserts

Blueberry Pie
Warm Apple Charlottes
Lemon Fantasy Tart
Zesty Lime Tart
Cheese Tart
Clafoutis
Cranberry Pecan Tart
Apple Strudel

Filled and Assembled Cakes and Tortes

Bavarian Cream Torte
Charlotte Russe
Black Forest Cake
Opera Torte
Orange Mousseline Torte

Individual Pastries

Lemon Curd Tartlets
Pecan Cranberry Tartlets
Strip Tartlets
Pecan Passions
Classic Napoleons
Chocolate Peanut Butter Bombes
White and Dark Chocolate Mousse in Glasses
Trifles
Chocolate Eclairs
Bear Claws

Plated Desserts

Blueberry and Cream Cheese Crepes
Brown Sugar Roasted Pear
Funnel Cake with Maple Syrup and Summer Fruit Sauces

Chocolates and Confections

Milk Chocolate Truffles
Fujiyamas
Rochers
Candied Orange Peel
Soft Caramels
Hard Candies
Fudge
Nuss Bonbon
Marshmallows

FINAL PROJECT

TBD (Trying to pick a cake with gumpaste, modeling chocolate, and possibly pulled sugar)

6 comments:

Bob said...

Muffins are a good time, but yeah they do need to be moist. They look good though!

Leslie said...

I love that you are doing this CIA Homeschool! I have the cookbook...would you mind if I baked along with you occasionally?

teresa said...

too fun! great job cristine!

Peggy Clyde. said...

Here is my favorite bran muffin recipe:
1 c. melted shortening or margarine, 2 1/2 c. sugar, 4 eggs, 1 qt buttermilk, 5 c. flour, 4 c. Kelloggs all bran buds (not flakes), 2 c. Nabisco bran buds, 5 t. soda, 1 t. salt, 2 c. boiling water.
Combine all the bran and pour boiling water over all of it, stir and let cool. In another bowl, mix eggs, buttermilk and shortening. Add flour, sugar, soda and salt. Stir in bran mixture and mix well. Batter can be kept in the fridge for a few weeks. Bake muffins at 400° for 15-20 minutes. You can add fruit or nuts to batter just before baking. Hope this helps.

Lauren McConnell said...

I love bran muffins! Im definately going to make these soon. :)

Katy ~ said...

Have you ever tried those refrigerator bran muffins, the recipe where you can keep it in your fridge for like 3 weeks, using it as you need it? Those are pretty good. I haven't made them in a long while as I'm the only one here who cares for them, but it's an idea to use to compare and contrast.

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