Bran Muffins Recipe

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Bran Muffins

from Dorothy McNett's Recipe Book at www.dorothymcnett.com

1 cup bran flakes or granola
1/4 cup sesame or hemp seeds
1 cup unbleached all purpose flour
1/2 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon cinnamon
2/3 cup buttermilk or half and half
1/3 cup extra virgin olive oil
1 egg, or 2 egg whites
1/4 cup snipped dried apricots or dates

jam, jelly, apple butter as desired

Preheat oven to 350 degrees. Prepare muffin pans (12) with paper liners. Brush on a bit of olive oil. Whisk all dry ingredients in batter bowl to blend well. In another bowl, whisk together the buttermilk, olive oil and egg. Make a well in the center of the dry ingredients and pour in the liquids along with the dried fruits. With a spatula, mix only enough to blend in the flour. Do not overmix. Fill each cup at least 3/4 full. Sprinkle the tops with oatmeal or chopped nuts, if desired. Bake for 18-20 minutes, or until nicely peaked and browned. (These can also be baked in a microwave oven using the plastic microwave muffin maker and paper liners. They will not brown so a sprinkling of nuts of cinnamon is very important for the looks. Microwave each batch of 7 muffins on high, elevated on a rack, for 2-3 minutes.)



To make a variety of muffins, fill some only half full of batter. Add a teaspoon of jam, jelly, or apple butter. Fill with remaining batter to about 3/4 full. If you are lucky, the jam will stay in the center as it bakes. If it oozes out, even better as it makes a sticky muffin.

Recipe created 1994-04-27.