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Whole Wheat Buttermilk Bran Muffins
This is a recipe I adapted from one on Epicurious.com. I converted it from part all purpose/part whole wheat flour to entirely whole wheat flour and added the mix of nuts, fruits, and cinnamon. These hearty muffins will help you get your day started right! Ingredients
- 1 cup wheat or oat bran
- 1 1/3 cup whole wheat flour
- 1 1/4 tsp baking soda
- 1/8 tsp salt
- 1 tsp ground cinnamon
- 1 1/4 low-fat buttermilk
- 1/4 cup raw sugar crystals
- 1/4 cup honey
- 1/4 cup unsweetened applesauce
- 1 extremely ripe banana
- 1 large egg
- 1 1/2 T canola oil
- 1 tsp vanilla extract
- 1 carrot, peeled and finely grated
- 1 cup raisins
- 1 cup dried cranberries
- 1/3 cup chopped walnuts
Directions
- Pre-heat oven to 350 degrees.
- Spray a 12-muffin tin with non-stick spray.
- Mix first 5 ingredients in a large bowl.
- Place next 8 ingredients in the bowl of a stand-mixer and beat at medium speed until frothy.
- Make a well in the center of the bowl of dry ingredients and add your wet ingredients. Stir until just combined.
- Mix remaining 4 ingredients in another bowl and stir into the rest of the mix.
- Scoop batter into muffin tin. The cups will be rather full when you are finished. If you'd like, sprinkle some additional chopped walnuts over the top of each muffin.
- Bake for about 25-30 minutes or until tops are firm but spring back when pressed. Cool in the pan on a rack for 10-15 minutes and then remove muffins from cups and allow them to continue cooling on the rack.
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