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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 36 |
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These muffins are moist and chewy without being heavy, with a hint of caramel sweetness from the brown sugar. They're a great choice for breakfast or a wholesome snack ! Ingredients:
3 cups wheat bran |
1 cup boiling water |
1 cup brown sugar, packed |
1/4 cup canola oil |
1 cup unbleached all-purpose flour |
1 1/2 cups white whole wheat flour |
2 teaspoons baking soda |
1 teaspoon salt |
2 eggs, beaten |
2 cups buttermilk |
1 cup raisins |
1/2 cup dried pineapple, diced |
2 medium carrots, finely grated |
Directions:
1. Combine flours, baking soda and salt. Set aside.
2. Mix 1 cup wheat bran with 1 cup boiling water; stir and let water absorb into bran. Add buttermilk, sugar, oil, eggs and remaining 2 cups wheat bran.
3. Combine the bran mixture with flour mixture. Add raisins, pineapple and carrots. Stir until well blended.
4. Preheat oven to 400ºF. Spoon butter into prepared muffin tins. Bake 15 to 20 minutes.
5. The batter can be stored in the refrigerator in airtight container for 1 week. Bake the muffins at your convenience.
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