Tuesday, May 22, 2012

Classic Bran Muffins

I like that this muffin recipe uses wheat bran and not any processed cereal, such as All-Bran.

Makes 12

1 1/2 cups wheat bran
1 cup buttermilk
1 egg
1/3 cup vegetable oil
1/2 cup brown sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup nuts, raisins, or coconut

1. In small bowl, mix together wheat bran and buttermilk. Let stand for 10 minutes.

2. In medium-large bowl, beat egg.

3. Add vegetable oil, sugar, baking powder, baking soda, salt, and vanilla to beaten
egg. Beat until well blended.

4. Add bran-buttermilk mixture and stir well.

4. Gently stir in all-purpose flour, whole wheat flour, and nuts.

5. Distribute batter among 12 greased or paper-lined muffin tins.

6. Bake in 375°F oven for 15 to 20 minutes or until muffins pass the toothpick test.

NOTE: Freeze well.

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