Best Bran Muffins

Prep Time15 minsCook Time20 minsTotal Time35 mins

The Ula Cafe was walking distance from my JP condo, and they featured a "muffin of the day" on their FB feed that often motivated a morning stroll for me in summers. Nowadays, we make our own at home, and this recipe is fail-proof: we've don blueberry bran, pear pecan and, here, apricot almond. The buttermilk and honey make these tangy and sweet in all the right ways. Happy morning to you!

 1 cup miller's wheat bran
  cup whole wheat flour
  cup all purpose flour
 1 ¼ tsp baking soda
  tsp salt
 1 cup buttermilk
  cup honey
 ½ cup canola oil
 1 egg
 1 tsp vanilla
 1 cup berries or ripe fruit
 ½ cup nut of choice
 raw sugar for sprinkling

1

Pre-heat oven to 375 degrees.

2

Mix and sift dry ingredients in one bowl and gently whisk wet ingredients in another.

3

Pour wet ingredients into dry and add desired fruit and nuts; stir until batter is just moist -- do not over-mix.

4

Spoon batter into lined muffin tins. This batter doesn't have a high rise; fill the cups to create a nice muffin top and spring tops with raw sugar crystals.

5

Bake for 20 minutes or until tops are golden.

Ingredients

 1 cup miller's wheat bran
  cup whole wheat flour
  cup all purpose flour
 1 ¼ tsp baking soda
  tsp salt
 1 cup buttermilk
  cup honey
 ½ cup canola oil
 1 egg
 1 tsp vanilla
 1 cup berries or ripe fruit
 ½ cup nut of choice
 raw sugar for sprinkling

Directions

1

Pre-heat oven to 375 degrees.

2

Mix and sift dry ingredients in one bowl and gently whisk wet ingredients in another.

3

Pour wet ingredients into dry and add desired fruit and nuts; stir until batter is just moist -- do not over-mix.

4

Spoon batter into lined muffin tins. This batter doesn't have a high rise; fill the cups to create a nice muffin top and spring tops with raw sugar crystals.

5

Bake for 20 minutes or until tops are golden.

Best Bran Muffins
Spread the love

Leave a Reply

Your email address will not be published. Required fields are marked *