Rocky Mountain Bran Muffins
1 egg, beaten
1 cup buttermilk
1/2 cup vegetable oil
1/2 cup brown sugar
2 tbsp molasses
1 1/2 cups natural bran
1/2 cup all-purpose flour
1/2 cup wheat germ
1/4 cup each of sesame and sunflower seeds
1 tsp baking soda
1/2 tsp each of salt, cinnamon, and nutmeg
pinch of ground cloves
1/2 cup raisins
Preheat oven to 375F (190C). Grease 12 muffin cups or coat with cooking spray.
In a medium-sized mixing bowl, stir egg with buttermilk, oil, sugar and molasses.
Measure bran, flour, wheat germ, seeds, baking soda, salt and spices into a large mixing bowl. Stir with a fork until mixed, then, make a well in center.
Pour in buttermilk mixture, stirring just until combined.
Stir in raisins. Spoon batter into muffin cups.
Bake in center of 375F (190C) oven until a cake tester inserted into center of a muffin comes out clean, about 20 to 22 minutes. Remove from oven and let stand for 5 minutes. Then turn out onto a cooling rack. Serve warm.
Store muffins in a sealed bag at room temperature for up to 2 days. For longer storage, refrigerate muffins or preferably freeze.
Yield: 12 Muffins
Source: Lois Hughes, Chatelaine Magazine, April 1996 |