Ingredients: |
Ingredients: ACTIVE TIME: 20 mins - INACTIVE TIME: 16 - 18 mins - YIELD: 12 Muffins
Ingredients:
1 1/3 c Buttermilk (sour cream or yogurt thinned with milk may substitute).
1 Lg egg
1/3 c oil (veggie, safflower, sunflower or EVOO).
1/4 c Dar Brown Sugar
1 tsp Vanilla Extract (citrus zest optional---I say go for it)!
1 1/2 c Wheat Bran (I only had Wheat Germ and All-Bran Buds).
1 c Flour (all-purpose).
1 1/2 tsp Baking Powder
1 1/2 tsp Baking Soda
1/4 tsp Salt
2 TBS Sugar (super fine--divided).
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Directions: |
Directions:Proceedure:
Preheat oven to 425F - coat 12-cup muffin tin with nonstick spray. (I use silicone muffin cups---no spray needed).
1. Wet Ingredients: Whisk Buttermilk, Egg, Oil, Zest, Dark Brown Sugar, & vanilla into small bowl, preferably one with a pouring spout.
2. In large bowl Whisk Bran, Flour, Baking Powder & Baking Soda, Salt 1 tsp superfine sugar.
3. Pour wet into dry and mix till combined and stilll a bit rough.
4. Spoon 2 TBS batter into each muffin cup.
5. Add 2 tsp fruit to each and sprinkle fruit with sugar.
6. Spoon remaining batter (about 1 TBS each) over fruit and sprinkle tops of muffins with sugar.
7. Bake for a total of 16 - 18 mins, rotating pan once midway through baking time for even browning.
8. Muffins are done when a toothpick inserted in the center comes out clean or with only few crumbs.
DO NOT OVER BAKE...
Let muffins cool in pan or cups on a wire rack for 10 mins before removing from pan or cups.
Muffins will keep for 3 days at room temp or longer in freezer. |
This recipe for BLUE SKY BRAN MUFFINS with Fruit is from