On the dessert-to-breakfast spectrum of baked goods, these muffins are firmly in the breakfast camp. They have plenty of fiber, a subtle sweetness, and a nuttiness from the bran that I absolutely love.
Makes 12 muffins, but I almost always double it.
Ingredients
- 1 1/3 cups buttermilk or yogurt
- 1 large egg
- 1/3 cup oil (such as vegetable, canola, or olive oil)
- 1/4 cup lightly packed brown sugar
- 1 teaspoon vanilla extract
- (optional) a little citrus zest
- 1 1/2 cups wheat bran
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder (preferably aluminum-free)
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon table salt
- 1-2 teaspoons granulated sugar
- 3/4 to 1 cup berries and nuts (I like blueberries and walnuts, but strawberries or any other mixed fruit will probably work)
If you have a hard time finding wheat bran, oat bran also works.
Steps
- Heat oven to 425 degrees F and coat a 12-cup muffin tin with nonstick spray.
- Whisk buttermilk, egg, oil, brown sugar, and any vanilla or 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 two 2 tablespoons of batter into each prepared muffin cup. Add about 2 teaspoons fruit and nut mix to each. Spoon remaining batter (about 1 tablespoon each) over fruit and sprinkle tops of muffins with a little granulated sugar.
- Bake muffins for a total of 16 to 18 minutes, rotating once midway through baking. They’re ready when a toothpick inserted into the center of muffins comes out with just a few crumbs. Let muffins cool in pan on a wire rack for 10 minutes before removing from tin.
Original recipe adapted from Smitten Kitchen
