Philosopher's Bran Muffins

Set the oven at 425 degrees. Grease a 6-hole muffin tin.

Mix together dry:

• one cup of bran
• one-half cup of whole-wheat flour
• one-half cup of one of the following:
  • whole-barley flour
  • whole-rye flour
  • whole-buckwheat flour
  • whole-wheat flour
• one-half teaspoon of baking soda
• one-half teaspoon of baking powder
• a pinch of salt (optional)

Push the mix to one side of the bowl and into the space provided break one egg, add two tablespoons of animal or vegetable oil (e.g., butter, lard, safflower or corn oil).

Beat with a fork until egg yoke and white are mixed. Add one cup of yogurt or buttermilk or sour milk or sweet milk to the mix.

Stir with wooden spoon only enough to mix the ingredients together once and so everything is damp.

Spoon into muffin tin.

Bake from 20 to 24 minutes.

These muffins contain about 150 calories each. If you eat two of them a day, you will get enough bran to fill normal roughage requirements.

The way to make these muffins sweet, if you want, is to add raisins or blueberries or any kind of dried or fresh fruit. A mashed banana added to the mix makes the muffins taste and smell delicious. You can add wheat flakes or oat flakes or wheat germ or germinated whole grains or sunflower seeds or nuts. Better use an 8-hole tin if you add much fruit.

Source: Watson, Richard A. The Philosopher's Diet: How to Lose Weight & Change the World. Jaffrey: David R. Godine, 1998.