Smitten Kitchen tracked down this recipe and then (thankfully) posted it so that we could all enjoy it too!  A simply marvelous muffin, and it freezes brilliantly as well – enjoy!

Blue Sky Bran Muffins

1 1/3 c. buttermilk AND 1 egg

1/3 c. oil (vegetable or olive) AND 1/4 c. lightly packed dark brown sugar

1 t. vanilla (AND some citrus zest if you wish)

1 1/2 c. wheat bran AND 1 c. flour

1 1/2 t. EACH baking powder AND baking soda

1/4 t. salt

1 T. sugar – this will be divided

1/2 to 1 c. fruit (I used 2 raspberries and 4 blueberries in each muffin)

Preheat the oven to 425 and grease a 12-cup muffin tin.  In a small bowl, whisk together the buttermilk, egg, oil, brown sugar, vanilla and zest (if using), and in a large bowl, whisk together the bran, flour, baking powder, baking soda and salt.  Have your fruit ready to go.

Stir the wet into the dry until just combined, then quickly spoon a couple of tablespoons of batter into each prepared tin.  Add about 2 teaspoons of fruit to each cup, sprinkle the fruit with a titch of sugar, then evenly divide the remaining batter among the 12 cups, making sure to cover up the fruit.  Sprinkle the tops with another titch of sugar.

Bake for about 15 minutes until the tops are a lovely brown and a bit crunchy, then allow the muffins to sit in the pan for about 10 minutes before removing them to a rack to cool completely.

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