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
⅔ cup whole wheat flour
⅔ cup all purpose flour
1 ¼ tsp baking soda
⅛ tsp salt
1 cup buttermilk
⅔ 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
1Pre-heat oven to 375 degrees.
2Mix and sift dry ingredients in one bowl and gently whisk wet ingredients in another.
3Pour wet ingredients into dry and add desired fruit and nuts; stir until batter is just moist -- do not over-mix.
4Spoon 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.
5Bake for 20 minutes or until tops are golden.
Ingredients
1 cup miller's wheat bran
⅔ cup whole wheat flour
⅔ cup all purpose flour
1 ¼ tsp baking soda
⅛ tsp salt
1 cup buttermilk
⅔ 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
1Pre-heat oven to 375 degrees.
2Mix and sift dry ingredients in one bowl and gently whisk wet ingredients in another.
3Pour wet ingredients into dry and add desired fruit and nuts; stir until batter is just moist -- do not over-mix.
4Spoon 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.
5Bake for 20 minutes or until tops are golden.