Wheat Bran Muffins

Name: Wheat Bran Muffins
Ingredients: 3 cups wheat bran; 1 cup boiling water; 1 cup brown sugar, packed; 1/4 cup canola oil; 1 cup unbleached all-purpose flour; 1 1/2 cups white whole wheat flour; 2 teaspoons baking soda; 1 teaspoon salt; 2 eggs, beaten; 2 cups buttermilk; 1 cup raisins (optional); 1/2 cup dried pineapple, diced (optional); 2 medium carrots, finely grated (optional)

13 ingredients

5 steps

Ingredients

3 cups wheat bran
1 cup boiling water
1 cup brown sugar, packed
1/4 cup canola oil
1 cup unbleached all-purpose flour
1 1/2 cups white whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
2 eggs, beaten
2 cups buttermilk
1 cup raisins (optional)
1/2 cup dried pineapple, diced (optional)
2 medium carrots, finely grated (optional)

Directions

1

Combine flours, baking soda and salt. Set aside.
2

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

Combine the bran mixture with flour mixture. Add raisins, pineapple and carrots. Stir until well blended.
4

Preheat oven to 400°F. Spoon butter into prepared muffin tins. Bake 15 to 20 minutes.
5

The batter can be stored in the refrigerator in airtight container for 1 week. Bake the muffins at your convenience.