Bran Muffins
Serves: 12 muffins
  • 2 cups unprocessed wheat bran
  • 1⅓ cup all-purpose flour
  • 1⅓ cup whole wheat flour
  • 2½ teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ¼ teaspoon salt
  • 2½ cups buttermilk
  • 1 cup raw sugar crystals or granulated sugar
  • ½ cup unsweetened applesauce
  • 2 large eggs
  • 3 tablespoons oil
  • 2 teaspoons vanilla extract
  • Old-fashioned oats, for decoration
  1. Position a rack in the center of oven and preheat to 350°. Lightly grease a muffin tray.
  2. Whisk the bran, flours, baking soda, spices, and salt until well combined. Set aside.
  3. In another bowl, using an electric mixer, beat the buttermilk, 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 (do not over-mix).
  4. Divide the batter equally among the prepared muffin cups and sprinkle with raw oats. Bake until the tops spring back when pressed in the center, about 20 minutes (do not over-bake). Cool in the pan on a wire rack for 10 minutes before removing from the cups to cool completely.
Recipe by the beautiful things at