Blue Sky Bran Muffins

Created 02 Jun 2014 16:08, Updated 28 Jun 2015 03:25

Blue Sky Bran Muffins

As detailed on the Smitten Kitchen blog.

I don't think that recipe link/page is going anywhere in my lifetime, but these are yummy muffins and I have already made some alterations. So, here it be posted!

Yield: ~14 standard muffins

1 1/3 cups (315 ml) buttermilk (I use Lactaid milk soured with lemon juice, so David can eat these)
1 large egg
1/3 cup vegetable oil
1/2 cup lightly packed dark brown sugar (original recipe calls for 1/4 c, but I think it needs more like 3/4 cup)
1 teaspoon vanilla extract, a little citrus zest (optional; I always use the vanilla and some lemon zest)
1 cup millers wheat bran
1/2 cup flax meal (optional; if not using, just increase bran by 1/2 cup)
1 cup whole wheat flour, whatever type you have on hand
1 1/2 teaspoons baking powder (preferably aluminum-free)
1 1/2 teaspoons baking soda
1 tsp ground cinnamon (optional)
1/4 tsp ground nutmeg (optional)
1/4 teaspoon table salt
2 teaspoons granulated sugar, divided
3/4 to 1 cup chopped mixed fruit (just about anything but citrus or pineapple will work; frozen berries are fine)

Heat oven to 425 degrees and prepare a muffin tin.

Whisk buttermilk, egg, oil, brown sugar, vanilla, and citrus zest in a small bowl. Whisk bran, flour, baking powder, baking soda and salt in a large bowl. Stir wet mixture into dry until just combined and still a bit rough.

Spoon 1 ounce of batter into each prepared muffin cup. Add about 2 teaspoons fruit to each (dividing it evenly) and sprinkle the fruit with one of the teaspoons of granulated sugar. (I have found a 1/2 ounce of frozen raspberries works well, but you need more blueberries.) Spoon additional 1 ounce of batter over the fruit and sprinkle with remaining teaspoon of granulated sugar.

Bake muffins for a total of 16 to 18 minutes, rotating pan once midway through baking time for even browning, until a toothpick inserted into the center of muffins comes out with just a few crumbs attached. Do not overbake. Let muffins cool in pan on a wire rack for 10 minutes before removing from tin.

Do ahead: Muffins keep for 3 days at room temperature, longer in the freezer.

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