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adapted from The Healthy Oven Baking Book

yield: Makes 12 muffins (11 if you fill them a little fuller like I did)

I have never tasted a muffin with such a small amount of fat that I actually enjoy eating! This healthier recipe can be used as a base for adding a variety of yummy ingredients to meet your taste preferences. I threw in some blueberries this time to jazz it up. Next time I’ll try adding an 1/8 cup of flaxseed meal (TJ’s). Adding shredded carrot, raisins, craisins, or nuts would also be delicious! Also, you can freeze the extras-pop in the micro for approx 25 seconds and enjoy!

Ingredients

• Nonstick canola oil spray
• 1 cup unprocessed (miller's) wheat bran (I used Trader Joes wheat oat bran)
• 2/3 cup unbleached all-purpose flour (spoon into a measuring cup and level top)
• 2/3 cup whole wheat flour (spoon into a measuring cup and level top)
• 1 1/4 teaspoons baking soda
• 1/8 teaspoon salt
• 1 1/4 cups low-fat (I used regular) buttermilk (Don’t cut corners here! You must use buttermilk! I used to do the vinegar/milk thing when I was out of buttermilk, but I’ve since decided that there’s no substitute for the real thing)
• 1/2 cup raw sugar crystals (such as Sugar in the Raw) or granulated sugar
• 1/4 cup unsweetened applesauce (I used ¼ cup mashed ripe bananas)
• 1 large egg
• 1 1/2 tablespoons canola oil
• 1 teaspoon vanilla extract
• I added a good squeeze of honey and a couple handfuls of blueberries dusted in flour so they don’t sink to the bottom(both fresh or frozen will work)

Preparation

1. Position a rack in the center of the oven and preheat to 350°. Lightly spray twelve 2 1/4 x 1 1/2-inch nonstick muffin cups with oil.

2. In a medium bowl, whisk the bran, flours, baking soda, and salt until well combined. Set aside.

3. In another medium bowl, using a handheld electric mixer (used the Kitchen Aid with whisk attachment) set at high speed, beat the buttermilk, honey, sugar, applesauce, egg, oil and vanilla until frothy, about two minutes. Make a well in the center of the dry ingredients, and pour in the buttermilk mixture. Using a spoon, stir just until combined. Fold in any custom ingredients. Do not overmix.

4. Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when pressed gently in the center, about 20 minutes. Do not overbake. Cool in the pan on a wire rack for 10 minutes before removing from the cups (I take them out of the tin to cool right away). Serve warm or cool completely on the rack.

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