I was not looking forward to these muffins. Not that I was dreading them, I just wasn’t expecting great things from them. I was baking them because I recognize them as a popular choice for muffins, Martha White and Pillsbury have instant bran muffin mixes available and I just felt that I should give bran a try.
It was a huge surprise to me when as soon as they were cool enough to come out of the muffin pan I gobbled three of them up without the ability to stop myself or understand the trance I was under. I think it was the walnut pieces but I can’t be certain. However, I now understand why bran is a popular muffin choice. They are hearty and nutritious but also pack a surprisingly rewarding taste.
These are definitely being added to my muffin rotation. Quick, easy, delicious.
Prep time: 20 min
Bake time: 18-20 min
Yields: 1 dozen
1 1/2 cups wheat bran (Kellogg’s All Bran Cereal)
1 cup buttermilk
1/3 cup applesauce
2/3 cup brown sugar
½ teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon salt
¼ cup craisins
½ cup walnut pieces
1.) Preheat oven to 375 degrees F . Grease muffin cups or line with paper muffin liners.
2.) Mix together wheat bran and buttermilk; let stand for 10 minutes.
3.) Beat together applesauce, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder, cinnamon and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in craisins and walnuts; spoon batter into prepared muffin tins.
4.) Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
You could use raisins, golden raisins, dates, pecans, or a variety of nuts or fresh or dried fruits to these muffins.