Bran Muffins, a snacking staple to have around the house.

I always like to have some healthy, filling muffins around the house (and in the freezer!) for snacks, additions to breakfast, or even dessert.
So I’m pretty much always on the hunt for new muffin recipes to try out.

I tried this recipe for Bran Muffins that I found at 101 Cookbooks, yesterday.
It turned out great! Most and slightly fluffy but with the density you expect from a good bran muffin. I added walnuts and dried cranberries to mine… but the sky is the limit for what you can put in them.

Yogurt & Honey Bran Muffins
(recipe from 101 Cookbooks, who adapted the recipe from the New York Times Natural Foods Cookbook)

2 cups whole wheat flour
1 1/2 cups wheat bran
3/4 teaspoon fine grain sea salt
1 1/4 teaspoons baking soda
2 tablespoons raw natural cane sugar OR brown sugar
2 cups full fat yogurt (I used Fage greek yogurt)
1 egg, lightly beaten
1/2 cup honey, preferably a light honey such as clover
2 tablespoons melted butter
1 cup of add-ins of your choice – dried cranberries, walnuts, etc (optional)

Preheat oven to 425F degrees, racks in the middle.

In a medium bowl, combine the flour, wheat bran, salt, baking soda and sugar.

Beat together the yogurt, egg, honey, and butter in a second larger bowl. Add the dry ingredients and fold in until everything comes together. Fold in any optional add-ins, raisins, nuts, and the like. Resist overmixing.

Either grease a muffin tin with butter or line the tin with muffin liners.
Fill each 3/4 full. Bake 12 -17 minutes, until muffins are golden on top and cooked through.

Makes about one dozen larger muffins OR about 18 regular sized muffins.

and, these pair great with a hot cup of French Press coffee… which is exactly how I am enjoying mine this morning.

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