Buzzing Bran Muffins
Adapted from Stephanie Rosenbaum
Finally, a healthy, nongreasy bran muffin that doesn’t taste like a mouthful of sticks and leaves! Honey and buttermilk keep these wholesome muffins moist. You can substitute molasses for the honey, if preferred. Adapted from Honey: From Flower to Table by Stephanie Rosenbaum.
- 2/3 cup boiling water
- 1 cup wheat bran
- 1/4 cup dark, full-flavored honey, such as buckwheat
- 4 tablespoons canola oil
- 1 cup raisins
- 1 1/2 cups whole wheat flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup wheat germ
- 2 large eggs, beaten
- 1 cup buttermilk
1Heat oven to 350°F. Grease a 12-cup muffin pan.
2In a large bowl, pour boiling water over bran, honey, oil, and raisins. Stir well and set aside for 5 minutes.
3In a medium bowl, stir together flour, baking soda, salt, and wheat germ. In a small bowl or glass measuring cup, beat eggs and buttermilk until smooth.
4Stir flour mixture into bran mixture. Add buttermilk mixture and stir together lightly until just mixed.
5Spoon into muffin cups. Bake 20 to 25 minutes, or until muffins are golden and spring back lightly when pressed with a fingertip.
6Let muffins cool in pan for 10 minutes, then remove to a rack to cool.
This recipe, while from a trusted source, may not have been tested by the CHOW food
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