Good-for-you bran muffin with an extraordinary taste sensation
and soft moist crumb.
This recipe is from my friend Ruthann who shares her
great finds with me.
I made the batter 24 hours ago and kept it refrigerated.
Something good happens during that period in addition to
avoiding a rush and having a great make-ahead breakfast item.
I dipped out 23 large muffins because that was how it worked out
when I neared the bottom of the bowl. You can see they are huge
and 24 it can be if you are more exact than I was.
The crunch on top is optional ... I always put it on
because it is very good.
I can't wait for breakfast when I have these and fresh fruit on hand!
WHEAT BRAN MUFFINS
1¼ cup natural wheat bran
1 cup boiling water
Pour boiling water over wheat bran; set aside to cool.
1 cup brown sugar
½ cup vegetable oil
½ cup honey
¼ cup molasses
2 cups buttermilk
Beat eggs until frothy. Add oil, sugar, honey and molasses; beat until creamy.
Add buttermilk and bran mixture until well mixed.
1½ cup whole wheat flour
1 cup all-purpose flour
1 cup toasted wheat germ
2½ tsp. baking soda
½ tsp. salt
Combine dry ingredients; mix into bran mixture.
Store in tightly covered container in refrigerator 24 hours or longer.
Note: to add more fiber to these muffins, measure 2 cups bran flakes.
Crush slightly; add and mix all together before refrigeration step.
¼ cup brown sugar
¼ cup chopped pecans
Line or grease 24 large muffin cups. Stir batter and spoon into
cups. Top with a sprinkling of brown sugar and nuts, if desired.
Bake in preheated 350° oven for 30 minutes or until top springs back when
Yield: 24 large muffins