Browned Butter Whole-Wheat Muffins

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Bottom if the direction paragraph is add ins to muffin if you want.

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  • 12

Ingredients

  • 6 ounces whole-wheat flour (about 1 1/2 cups)
  • 1/4 cup wheat bran
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • 1 cup plain low-fat yogurt
  • 1/2 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 medium ripe banana, mashed (about 1/2 cup)
  • 1 large egg
  • Cooking spray

Preparation

Step 1

Preheat oven to 375 degrees F.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, wheat bran, and next 3 ingredients (through salt) in a large bowl, stirring with a whisk.

Melt butter in a small skillet over medium; cook 90 seconds or until browned and fragrant, swirling pan frequently. Combine butter, yogurt, sugar, vanilla, banana, and egg in a bowl. Add yogurt mixture to flour mixture, stirring just until combined. Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 375 degrees F for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pan; cool completely on a wire rack.

FIGGY WALNUT MUFFINES;

add 3/4 cup sliced dried figs, 1/2 cup coarsley chopped walnuts, and 1 tsp ground cinnamon to muffin batter. Bake as directed.
OR
CRANBERRY, ORANGE AND PISTACHIO MUFFINS.

Add 1/2 cup dried cranberries, 1/2 cup chopped unsalted pistachios 1 1/2 tsp. grated orange rind, and 1/4 cup fresh orange juice to muffin batter. Bake as directed.

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