Ingredients
-
3
-
1
-
1
-
1/4
-
1
-
1 1/2
-
2
-
1
-
2
-
2
-
1
-
1/2
-
2
-
-
Directions
Wheat Bran Muffins, These muffins are moist and chewy without being heavy, with a hint of caramel sweetness from the brown sugar They’re a great choice for breakfast or a wholesome snack !, Very good! I added a good amount of ground flax and wheat germ Also a couple tsps cinnamon and vanilla used about 1/2 cup raisen/craisen mixture and 1 cup chopped dried peaches because that’s what I had Very yummy and hearty Thank you, Chef Glaucia , This recipe yielded a very moist muffin, and tasted a lot like oatmeal! And what a plus! It’s all good for you I only made half the recipe and added mini-chocolate chips instead of the raisin and left out the pineapple (since I did not have any on hand) Easy and yummy, that’s how I like it! Thanks for sharing yet, another healthy treat, Glaucia!
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Steps
|
1
Done
|
Combine Flours, Baking Soda and Salt. Set Aside. |
|
2
Done
|
Mix 1 Cup Wheat Bran With 1 Cup Boiling Water; Stir and Let Water Absorb Into Bran. Add Buttermilk, Sugar, Oil, Eggs and Remaining 2 Cups Wheat Bran. |
|
3
Done
|
Combine the Bran Mixture With Flour Mixture. Add Raisins, Pineapple and Carrots. Stir Until Well Blended. |
|
4
Done
|
Preheat Oven to 400f. Spoon Butter Into Prepared Muffin Tins. Bake 15 to 20 Minutes. |
|
5
Done
|
the Batter Can Be Stored in the Refrigerator in Airtight Container For 1 Week. Bake the Muffins at Your Convenience. |
