Buttermilk Bran Muffins
1 cup of 100% Wheat Bran
1 1/2 cup of 1% buttermilk
1/3 cup sunflower or safflower oil
1 large egg
2/3 cup packed brown sugar
1 1/2 tsp of vanilla
1 cup of AP Flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup (more or less) raisins
Directions: Preheat over to 375 (convection bake). Line muffin tin with muffin paper or silicone inserts. My preference is non-bleached muffin paper that is biodegradable. Top that Starbucks & Tim Hortons!!
Wheat bran and buttermilk. Mix and let it stand for 5-10 mins.
Oil, brown sugar, egg and vanilla. Mix with a blender on medium until creamy and smooth.
Mix bowl #2 into bowl #1. Make sure they are incorporated into each other fully.
Add flour, baking soda, baking powder and salt into mixture and mix with spatula until smooth and mixed well. Stir in raisins.
Scoop into prepared muffin pan. Fill to the top of the liner. Not halfway. All the way to the top (see picture).
Bake in preheated oven for 12-15 minutes. Easy right?v
Use the ‘spring back’ test to check for readiness. Remove promptly from pan and place on cooling rack.
Enjoy warm and cooled.