BUTTERMILK BRAN MUFFINS
These can be made with wheat bran, oat bran or a combination. I think they are best when made with half oat and half wheat bran. To make them a bit healthier, I usually cut the oil in half and sub applesauce or other fruit puree. I also now tend to use all whole wheat flour instead of the combination of all purpose and whole wheat. These are dark, moist, spicy muffins that remind me a bit of gingerbread. They are best served warm from the oven or reheated.
Provided by Saguaro
Categories Quick Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425°F If using a dark,non-stick muffin tin, preheat to 400°F.
- Combine the bran, the currants and the wet ingredients through the vanilla in a bowl, stir well.
- Set aside for 20 minutes, or refrigerate up to overnight.
- Whisk together remaining ingredients in a large bowl.
- Stir in the bran mixture until barely combined.
- Spoon batter into well greased muffin tin (or use baking cups).
- Bake for 15 to 20 minutes, or until a toothpick inserted into muffin comes out clean.
- Remove from pans immediately and cool on a rack.
Nutrition Facts : Calories 231.8, Fat 10.6, SaturatedFat 1.1, Cholesterol 36.1, Sodium 135.4, Carbohydrate 34, Fiber 4.6, Sugar 18.9, Protein 4.5
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