Bran Muffin
Ingredients
2 large eggs, beaten
1 cup / 240 ml buttermilk or plain yogurt (second time I made it with almond milk)
1/2 cup / 120 ml barely melted butter (I use coconut oil)
1/4 cup / 60 ml maple syrup
1/2 cup / 20 g wheat bran or oat bran
1 1/2 cups / 4 oz / 115g plain, unsweetened bran cereal
1 cup / 4 oz / 115g whole wheat pastry flour or all-purpose flour
1/4 cup / 35g brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine grain sea salt
Instructions
Preheat the oven to 400°F / 205°C with a rack in the middle of the oven. Line a standard 12-cup muffin tin with paper muffin cups. Alternately, you can butter the pan and skip the papers.
In a large bowl whisk together the eggs, buttermilk, melted, butter, and maple syrup. Sprinkle the bran and cereal across the top, stir, and allow the mixture to sit for a few minutes. It should thicken up. (I put the bran in the almond milk for 20 minutes and then beat the eggs, coconut oil and maple syrup together. Then combine with bran and milk.)
In the meantime, in a separate small bowl, whisk together the flour, brown sugar, baking soda, baking powder, and salt. Sprinkle the dry ingredients over the top of the wet and stir until just combined. Quickly fill each muffin cup three-quarters full.
Bake for 15-20 minutes, or until the tops and edges of the muffins brown, and the tops are well set. Remove from the oven, and allow to cool for 5 minutes in the pan, then turn the muffins out onto a wire cooling rack. Enjoy!
