Those of us who have learned how to bake know the secret to equanimity. When the world pinches us – when we feel discouraged or depleted or slightly despairing – we retreat to the kitchen.
We know that there is nothing more soothing than mixing and stirring and kneading, nothing more comforting than the sweet scent that fills your home when something is baking in the oven. And we know that there is nothing more magical than the transformation of butter and sugar and flour into cakes and cookies and pies. Baking takes the goodness of the universe and somehow makes it tangible.
Every pastry chef that I have ever interviewed has echoed this sentiment. But I think that Anna Olson said it best when she told me that she refers to baking as "kitchen yoga."
Your recipe need not be super saccharine to do the trick. Healthy recipes give you all the joy of baking without winding up with a gooey chocolate cake hanging around on your counter, insisting that you cut off just one more slice.
I grew up on these wholesome bran muffins, and to me they taste like home. Sometimes I throw in some blueberries (or raisins, if I'm making them for people who like that sort of thing). But really, they are much better plain. Serve them warm, with just a dab of butter.
Making them is a truly restorative exercise, ideal for performing in the early morning hours on the weekend, as the city slumbers and then stirs and wakes to life.
Zen Bran Muffins
Adapted from The Laura Secord Canadian Cookbook's Cavendish Bran Muffins
Makes 12 muffins
1 and 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup of bran
1/4 cup of vegetable oil
2 tablespoons brown sugar
1 egg
1/2 teaspoon vanilla
1/2 cup molasses
2/3 cup yogurt
1/2 cup of raisins or 1 cup blueberries (optional)
1. Preheat oven to 400F.
2. Line a medium muffin tray with paper baking cups.
3. Sift or blend together the dry ingredients.
4. In a separate bowl, mix together the oil, brown sugar, egg, vanilla and molasses.
5. Add dry ingredients to wet ingredients alternately with yogurt. Combine lightly after each addition. If using, fold in berries or raisins.
6. Fill prepared muffin cups and bake for 15-18 minutes, until a toothpick comes out clean.
