These muffins changed my life. Something about eating one of these on a Monday morning makes me ready to face the world. I realize that by saying this, I am elevating a muffin to supreme status, but they are perfection in my mind and turn out superb every time. They are easy to grab and go or warm up if you have a little more time. I sometimes add blueberries to the batter, but they are equally delicious without them. I have gotten my boyfriend hooked on them as well. Our favorite way of enjoying these muffins is cutting them in half, popping under the broiler until crispy and topping with some honey or butter. My boyfriend is in the habit of grabbing a couple before heading out for a surf or to work and whenever we don’t have any, his disappointment is visible (just picture major puppy-dog eyes). I highly recommend you try these, they might change your life too…
- 1½ cups wheat bran
- 1 cup buttermilk
- 1 egg
- 1/3 cup canola oil
- 2/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- Non-stick spray or muffin cups
- In a large bowl, combine 1 ½ cup wheat bran and 1 cup buttermilk. Let soak for 10 minutes.
- In a smaller bowl, put 1 egg, 1/3 cup canola oil, 2/3 cup brown sugar and 1 teaspoon vanilla extract. Whisk to combine.
- Add the egg mixture to the buttermilk/bran mixture and stir to combine.
- Sift 1 cup flour (or ½ cup white flour and ½ whole wheat), 1 teaspoon baking soda, 1 teaspoon baking powder and ½ teaspoon salt into the bran mixture and mix until combined.
- Spray your muffin tin with non-stick spray or put in muffin cups.
- At this point, you can stir blueberries into the batter or not. I like to plop a few blueberries just on the top of the batter before baking…that way they won’t stick to the bottom of the pan when I don’t use muffin cups.
- Bake at 375° for exactly 20 minutes.
- Let cool on a rack and eat every day for the rest of your life.
*I have substituted Turbinado sugar for brown sugar and it’s amazing. It gives the muffins more texture.
*I have also used 1/3 cup coconut oil instead of the canola oil, and it’s awesome! You could split the 1/3 cup oil between the two oils if you are wary of coconut oil. Just be sure it’s in the melted form or you will have chunks of coconut oil on your muffins.