Bran Muffins
Course:
Breakfast
Ingredients
- 195 grams Plain Flour (white or wheat)
- 52 grams Wheat Bran
- 1 teaspoon Baking Powder
- 1⁄2 teaspoons Baking Soda
- 1⁄2 teaspoons Salt
- 1⁄2 teaspoons Cinnamon
- 1 Egg (room temp)
- 170 grams Honey (or maple syrup)
- 75 grams Coconut Oil (melted)
- 60 grams Applesauce (unsweetened)
- 1 teaspoon Vanilla Extract
- 240 millilitres Milk (room temp)
- 100 grams Blueberries (or walnuts, raisins, apples, pecans, etc.)
- Sprinkle Oats (garnish; optional)
Steps
- Preheat oven to 220°C conventional and prepare a muffin tin.
- Melt the coconut oil and set aside.
- Whisk the flour, wheat bran, baking powder, baking soda, salt, and cinnamon together in a large bowl until combined. Set aside.
- Whisk the egg, honey, melted coconut oil, applesauce, vanilla, and milk together in a medium bowl until combined.
- Pour the wet ingredients into the dry ingredients, and whisk to combine.
- Switch to a rubber spatula or wooden spoon and fold in the blueberries (or other add-ins).
- Spoon the batter evenly into liners, filling them all the way to the top.
- Sprinkle with oats to garnish.
- Bake for 5 minutes at 220°C.
- Keeping the muffins in the oven, reduce the oven temperature to 175°C. Bake for an additional 14–15 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Source: https://sallysbakingaddiction.com/bran-muffins-recipe/#tasty-recipes-114987