MAKES 1 DOZEN
2 cups all-purpose flour
1 ½ cups wheat bran
1 ½ tsps baking powder
¾ tsp fine salt
¼ tsp baking soda
1 ½ cups packed dark-brown sugar
1 ¼ cups plus 2 tbsp. Buttermilk
11 tbsp. (1 3/8 sticks) unsalted butter, melted & cooled
(if you have a scale, that’s 164 grams butter)
2 large eggs
2 tsp. Pure vanilla extract
1 ½ cups fresh or frozen berries OR dried fruit
½ cup ground flaxseed (my additional ingredient; optional)
1. Preheat oven to 350˚F. Line 12 large cup muffin tin with paper liners; set aside. Place flour, bran, flaxseed, baking powder, salt and baking soda in large bowl. Stir in sugar; set aside.
2. Whisk together buttermilk, butter, eggs & vanilla in a bowl. Add flour mixture; stir until just combined. Stir in fruit.
3. Divide batter among lined muffin cups. Bake until cooked through and golden brown, about 30 minutes. Transfer to a wire rack to cool slightly. Turn out; serve warm or at room temperature.
After cooled, the muffins can be individually wrapped and frozen. Bebe can eat ½ a muffin as they’re quite large. I just cut it in half while it’s frozen, put the rest back in the freezer and nuke it for 30 seconds.
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