Authoritative Bran Muffins

prep time:: 20 minutes
total time:: 1 hour

Makes 6 muffins

Alexander

A great recipe with 8g of fiber per muffin, butter and absolutely no “All Bran” cereal flavor.

ingredients

Bran Soak

2 cups Unprocessed Millers Wheat Bran (Bob’s Red Mill)
1 1/3 cup Whole Milk

Wet Ingredients

1/2 stick unsalted butter
1 egg, beaten
1/4 cup sugar
1/4 cup honey

Dry Ingredients

1 1/4 cup flour (unbleached organic all purpose)
1/4 Tsp salt
1 Tbsp baking powder
1 Tbsp cinnamon
1 Tsp nutmeg
2 Tsp ground ginger

Optional Ingredients

I rarely make these plain. The muffins will hold their shape with 1 to 1 1/2 cups of additions. Typical fruit additions include:
Raisins (sultanas are nice)
Currents
Dried Cherries
Banana
Blueberry
Chopped Dates
Crushed Pineapple.
For nuts, coarsely chopped pecans or walnuts work the best. Roasting them at 350 for 10 minutes before chopping will bring out the flavor.

directions

Preheat oven to 375. Butter a non-stick 6 cup muffin tin and set aside. Thoroughly mix the bran soak in a large bowl and set aside. In a small bowl, beat the egg, then add melted butter (just warm) and whip together. Add the remaining wet ingredients. Add the wet mixture to the bran soak bowl. Combine the dry ingredients in a third bowl and use a small whisk to sift the dry ingredients together. Finally, fold the dry mixture into the bran soak using a figure eight motion. If any additions are planned, fold them in now. Fill the tins with equal amounts, and cook them at 375 for 24 minutes.

Source: Alexander