High Fiber Bran Muffins
These bran muffins are super moist and high in fiber. They remind me of the Costco bran muffins Steve and Colleen used to serve when I would visit. Found the recipe on the back of the package of Bob's Red Mill wheat bran we bought for making bread.
Honey (or molasses) is used for sweetening instead of sugar. I used buckwheat honey from a farm north of here. It is dark and tangy sweet like molasses.
Wheat bran is the outer protective layer of wheat kernel. It comes off when making wheat flour. It is light and fluffy and looks a little like sawdust.
fyi -Wheat Bran is found in the organic foods section of Wegman's. Don't confuse it with wheat germ.
Moist Bran Muffins
(from Bob's Red Mill Natural Foods)
Makes 12 Marvelous Muffins
1 cup wheat Bran
1 1/2 cups whole wheat flour
1/2 cup raisins (use 3/4 cup if eliminating the nuts)
1 t. baking powder
1 t. baking soda
1 cup milk
1/2 cup molasses or honey
3/4 cup applesauce
1/4 cup chopped nuts (optional)
2 T. oil
2 Eggs beaten
Preheat oven to 400 degrees. Combine wheat bran, flour, baking soda and baking powder. Stir in nuts and raisins. In a separate bowl, blend applesauce, milk and molasses, oil and beaten eggs. Add to dry ingredients and stir just until moistened. Spoon into greased muffin tin and bake for 15-20 minutes.
I made lots of substitutions --- buckwheat honey instead of molasses ---my raisins were dried out so I re-hydrated them for a few minutes on the stove in brandy and let them cool ---I didn't have milk so I used heavy cream ---I didn't have enough applesauce so I added some leftover coffee to make up the difference --- and they still came out great!