Hearty Bran Muffins

Cold winter weather has finally arrived to Los Angeles, and I’ve been in the mood for baking.There’s something so Zen and comforting about the execution of a carefully crafted recipe,feeling the warming hug of a working oven and the sweet smells that waft through the house, greeting loved ones when they return. Nothing beats a fresh baked good for bringing smiles to our faces. I’ve also found it to be a great way to “hide” healthy ingredients in a form that my discerning 20-month old daughter will accept. This recipe is adapted from my parents Northern California restaurant/bakery – it makes the best darn bran muffin I’ve ever had. Next time around I plan to sub-in frozen berries and chopped nuts. If you beat me to it, let us know how your version turns out!

Hearty Bran Muffins

Time: 35 minutes
Makes: Approx. 24 muffins

  • Bran – 3 cups
  • Water – 1 cup hot
  • Oil – ½ cup
  • Sugar – 1.5 cups
  • Eggs – 2
  • Buttermilk – 2 cups
  • Flour – 2.5 cups
  • Baking soda – 2.5 tsps
  • Salt – 1 tsp

Preheat oven to 325 degrees. In a large mixing bowl, pour hot water over bran, mix thoroughly and let sit for a few minutes. Mix together dry ingredients in a separate bowl and set aside. Add eggs, oil, and buttermilk to bran mixture one at a time, mixing each thoroughly. Stir dry ingredient mixture into bran bowl slowly, until your batter is evenly mixed. Spray muffin tins with non-stick spray and fill each ¾ full. Bake at 325 degrees for roughly 25 minutes or until toothpick comes out clean. Muffins will last for a week in the refrigerator, or you can wrap and freeze them. Enjoy, with love!

Images: , 2

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