Camelina and Hemp Bran Muffins

Woo it’s Friday everyone! Well unless you’re in like Tokyo or someplace, then I guess it’s technically Saturday already. Which perhaps is even better because that means it’s officially the weekend!

For me weekends mean actually having the opportunity to cook/bake to my heart’s content. Really I should be studying for the finals that I have beginning in only a weeks time, but who cares when you can make food instead? I could argue that baking is simply the application of the chemistry I am supposed to be learning. And eating and digesting it applies to biology. The potential guilt that comes afterward, see that’s all psychology. Specifically what I’m eating is cultural so there you have it, we’ve covered off anthropology too. Then I’ll go work out to burn it off – sports psychology in action! There’s my semester in a nutshell. Isn’t it fascinating what university teaches you?

So for your Saturday morning breakfast, try upgrading your everyday bran muffins to camelina and hemp bran muffins.

I was first introduced to camelina oil this summer working at Boxwood Cafe. Right off the bat, I wasn’t sure what I thought of it, but I have come to love it’s nutty, fragrant qualities, which meld perfectly with the wheaty bran. It’s also loaded with omega-3’s, omega-6’s and Vitamin E. And even better, it’s pretty darn local in this part of the country – one of the few good things our friends over in Saskatchewan have to offer. Of course if you can’t get your hands on camelina, feel free to use veg/canola oil instead. It just won’t have the same perfumey-ness.

Did I mention that with the applesauce in the recipe, these muffins have a mere 1/4 cup of fat in the entire recipe? Ya, they’re healthy too. How can you go wrong?

Camelina and Hemp Bran Muffins
Camelina and Hemp Bran Muffins
Camelina and Hemp Bran Muffins
Adapted from the Seattle Times
  • 3 tablespoons honey
  • 2 tablespoons camelina oil
  • 2 tablespoons cup sour cream
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/4 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups AP flour
  • 1/2 cup wheat bran
  • 1 1/4 cups applesauce
  • 1/2 cup Sultana raisins
  • 2 tablespoons hemp seeds
Heat your oven to 400F. Line a muffin tin with muffin cups (I am loving these parchment ones, they don’t stick at all!). Now as I have mentioned before, if you don’t want stale, dry bran muffins, be sure to soak your bran! By allowing it to rehydrate and soak up all of the moisture before hand, they will be more moist (and stay this way longer) once they are baked. The easiest thing to do is just mix together everything but your dry ingredients (these being the flour, salt, baking powder and sodas). Stir them up, set them aside and let them sit for 10-15 minutes. Then all you have to do is add in the remaining ingredients mentioned above, stir just to combine, portion and bake. For me this batch made exactly 12 muffins. After about 20 minutes in a 400F they’re ready to go! Cool slightly before removing them from the muffin tin and then allow them to cool fully to room temperature before storing in an airtight container, all ready for your consumption!
Camelina and Hemp Bran Muffins
Camelina and Hemp Bran Muffins

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