Bran Muffins

By moninikole

Ingredients

• 2 cups (3oz/86g) wheat bran
• 1 cup (5oz/141g) oat bran
• 1 cup (6oz/170g) whole wheat flour
• 2 teaspoons (12g) baking soda
• 1 teaspoon (6g) baking powder
• 1/2 teaspoon (4g) salt
• 2 large eggs
• 2/3 cup (5oz by weight/156g) milk
• 2/3 cup (5-1/2oz/156g) yogurt
• 1/3 cup (2-1/4oz/65g) canola oil
• 1/3 cup (3-3/4oz/108g) molasses or cane syrup
• 1/3 cup (3-3/4oz/108g) honey
• 1 teaspoon (6g) vanilla extract (optional)

Preparation

Step 1

Place oven rack in middle of oven and heat oven to 375 degrees. Grease a standard size muffin pan (I use canola oil and a silicone pastry brush) or line cups with paper liners (which makes cleaning up a breeze).

Combine wheat bran, oat bran, whole wheat flour, baking soda, baking powder, and salt in a large bowl and set aside. Combine eggs, milk, yogurt, canola oil, molasses, and honey in a small bowl and mix well. (Note: you can use all honey or all molasses instead if desired.) Pour wet ingredients into dry ingredients and mix with a rubber spatula just until combined.

Generously fill muffin cups with batter. (I use a stainless steel scoop--these also work great for portioning out cookie dough.) Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Cool muffins in pan for 10 to 15 minutes, then carefully remove from pan and serve warm, or let cool on a wire rack.