Ingredients
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1 1/2 cups wheat bran
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3/4 cup all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/4 teaspoon baking powder
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3/4 cup brown sugar, lightly packed
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1/4 cup canola oil or 1/4 cup extra virgin olive oil
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1 cup buttermilk
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2 tablespoons molasses
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1/2 cup golden seedless raisins
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1/2 cup finely chopped dried apricot
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1 large egg
Instructions
- Preheat oven to 375 F degrees.
- In a mixing bowl, combine wheat bran, flour, baking soda, salt and baking powder; stir well to blend.
- In a separate mixing bowl, beat egg.
- Add brown sugar, oil, buttermilk, molasses, raisins and chopped dried apricots and mix well to blend.
- Add liquid ingredients all at once to the dry ingredients.
- Stir until dry ingredients are just moistened.
- Line a 12 cup muffin baking pan with paper liners.
- Fill cups 3/4 full with mixture.
- Bake in preheated 375 F oven for 20 to 23 minutes or until tops spring back when lightly touched.
- Remove muffins to a wire rack to cool.
- As a variation, replace 1/2 cup natural wheat bran wih 1/2 cup of oat bran and then increase the buttermilk to 1 1/3 cups.