Good Digestion= Beautiful Skin: Our favorite Bran Muffin Recipe
Beautiful skin begins on the inside, both with well-being and good digestion. In that spirit, I’m always on the hunt for a good bran muffin recipe. Below is one of my favorites. I typically double the recipe as they freeze well.
Bran Muffin Recipe
1 ½ cups wheat bran
1 cup buttermilk
1/3 cup vegetable oil
1/3 cup brown sugar (double for sweeter muffins)
½ teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon (optional)
½ cup raisins (optional)
- Preheat oven to 375 degrees F. Grease muffin tins or line with paper muffin liners.
- Mix together wheat bran and buttermilk; let stand for 10 minutes.
- Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder, salt and cinnamon. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon into prepared muffin tins/liners.
- Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and enjoy.
Wheat bran can typically be found in the bulk bins. Bob's Red Mill is offered prepackaged.
Bran and buttermilk premeasured.
Blend the bran and the buttermilk. Allow it to rest for 10 minutes.
Blend the dry ingredients and the wet (along with the sugar). Then mix the wet with the bran and buttermilk mixture.
Gently fold the dry ingredients with the remaining ingredients until just blended. This is key- do not overmix.
Fill the prepared muffin tins.
Bake for 15-20 minutes. Cool on a baking rack and enjoy!!