On Fri, 15 Aug 2008 17:45:07 -0400, "kilikini"
> wrote:

>Trust me, I've Googled for a decent bran muffin recipe, but I'm looking for
>tried and true. Many that I've Googled sound good, but gosh, they have a
>lot of oil in them!
>
>Why am I looking? I need more fiber in my diet, I can't eat cereal with
>milk because I'm lactose intolerant, so I thought I'd try some bran
>muffins - no raisins, though!
>
>Sugar isn't an issue, but oil is, so I guess I'm looking for a lower fat
>bran muffin. I don't care if they end up dry; I always have a big glass of
>water next to me. Hey, somebody mentioned zucchini bread in another thread.
>Is there a zucchini bran muffin? That would be tasty!

I'm going in a different direction here but this will get some oats in
you. I make two batches and vacuum seal a bunch to send to the kids.
One has to hide the package from her room mates.

Lou

Clumpy Granola

3 cups rolled oats
1 cup slivered almonds (and whole if you like)
1 cup pecans
1/3 cup shredded sweetened coconut
1/3 cup sunflower seeds
1/2 to 3/4 teaspoon salt
6 tablespoons light brown sugar
1/4 cup maple syrup
2 tablespoons honey
1 teaspoon vanilla
1/4 cup vegetable oil

Preheat the oven to 250 degrees F. Line two large rimmed cookie sheets
(or roasting pans if that’s all you’ve got) with parchment paper. If
you are making half, you can use one cookie sheet. Don’t try putting
it all on one cookie sheet or it won’t cook properly.

In a large bowl, stir together the rolled oats, almonds, pecans,
coconut and sunflower seeds. Toss in salt and stir to evenly disperse
salt.

In a microwave-safe measuring cup, stir together the brown sugar,
maple syrup, honey and vegetable oil. Heat on high for 1 minute, then
stir to dissolve sugar slightly. Stir in vanilla. Pour hot syrup
mixture over granola and stir until evenly coated. Dump oat mixture
out onto the two cookie sheets, spreading as evenly as possible and
pressing down slightly so that oats are in a thin, closely packed
layer

Cover loosely with large pieces of foil. Bake for 1 hour, 1 pan on
lower rack and one on upper. When you smell the granola (after about
40 minutes), check it to make sure it’s not browning too much. If it’s
covered, it should be fine. Also, the granola on the lower rack will
cook quickly, so after 40 minutes, swap racks. After 1 hour, remove
the foil. Cook for another 15 minutes or until it is golden brown.
Remove from oven and let cool completely. Granola will crisp as it
cools, so don't worry if all of the granola doesn't seem crisp after 1
hour and 15 minutes. When cool, break the bigger clumps up into
smaller clumps.

This makes a little over 2 1/2 pounds


Note: You may want to try this first with half a batch baked on middle
rack of oven. When baking two pans, you run the risk of burning the
pan on the bottom rack, so if you are doing two pans, watch bottom pan
closely and swap spaces.