Healthy-Woman Bran Muffins
- 1 cup Miller's Bran
- 2/3 cups Unbleached Flour
- 2/3 cups Whole Wheat Flour
- 1/2 cups Raw Sugar
- 1/3 cups Ground Flaxseed
- 1-1/4 teaspoon Baking Soda
- 1/2 teaspoons Kosher Salt
- 1-1/4 cup Buttermilk
- 2 Tablespoons Olive Oil
- 1 teaspoon Vanilla
- 1/2 cups Natural Applesauce
- 1 whole Egg
- 1 cup Chopped Walnuts
- Preheat oven to 350 degrees.
- In your next-to-largest bowl, whisk together dry ingredients (except walnuts). In your largest bowl, whisk together wet ingredients. Pour wet into dry and stir together. Fold in walnuts.
- Spray the bottoms of a 12-count muffin tin with cooking spray. Divide the batter into the 12 muffin cups. (Hint: I picked up a 1/2-cup scooper from the restaurant supply, and I use one heaping 1/2-cup scooper-no mess!)
- Bake 20 minutes.
- Cool on a wire rack in the tins about 10 minutes, and then remove from tins and place on the wire rack to cool.
- These will keep in the refrigerator for a week, but they don't last that long at our house. We eat them for breakfast, snacks, etc. They're very good for you!
- Variations: Use oat bran instead of miller's bran, and whole oat flour instead of whole wheat flour. Or use half oat and half wheat, or add 1 teaspoon cinnamon to the dry mix.
flour, whole wheat flour, raw sugar, ground flaxseed, baking soda, kosher salt, buttermilk, olive oil, vanilla, natural applesauce, egg, walnuts
Taken from tastykitchen.com/recipes/breads/healthy-woman-bran-muffins/ (may not work)