Monday, January 18, 2016

Bran Muffins

 A friend of mine made bran muffins a few days ago and I realized it had been far too long since I had made them so I whipped up a batch.


1 1/3 cups  buttermilk
1 large egg
1/3 cup oil
1/4 cup brown sugar
1 teaspoon  vanilla extract
1 1/2 cups wheat bran
1 cup  flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons granulated sugar
1 cup raisins
Heat oven to 425 degrees and place cupcake liners in a 12 muffin tin
Whisk buttermilk, egg, oil, brown sugar and vanilla in a small bowl. Whisk bran, flour, baking powder, baking soda and salt and raisins in a large bowl. Stir wet mixture into dry until just combined and still a bit rough.
Fill muffin tins 3/4 full.
Bake muffins for  16 minutes until a  toothpick inserted into the center of muffins comes out with just a few crumbs attached. Do not over bake. Let muffins cool in pan on a wire rack for 10 minutes before removing from tin.
 Make sure you don't over bake them or they will be dry. A good bran muffin should always be moist.

It's asking for butter.