I know, I know, who wants to hear about bran muffins, right? But here’s the thing, I’ve been working so much the last few weeks there just hasn’t really been time for any fun baking projects. This morning I realized I hadn’t posted in almost two weeks and I didn’t even have anything to blog about. I came to this realization *as* I was eating one of my muffins. Durrr. So I snapped a quick picture and here we are.

This recipe is from Super Natural Every Day which I borrowed from the library back in the Summer, and this is the one recipe I’ve made over and over. It takes less than ten minutes to pull these muffins together, and then you have a tasty little fiber boost for your breakfast or snacks for the week. Extra yummy with natural crunchy peanut butter and homemade strawberry jam!

Note: I am mostly posting this because I keep losing the piece of paper I have the recipe written on, but trust me, this is one delicious muffin.

Bran Muffins

Source: Super Natural Every Day

Yield: 12 muffins

Ingredients

Wet

2 eggs

1 cup buttermilk or plain yogurt

1/2 cup (1 stick) melted butter

1/4 cup maple syrup or honey

1/2 cup unprocessed wheat bran or oat bran (if you don’t have this, you can leave it out)

1 1/2 cups plain unsweetened bran cereal (I just bought the no-name brand at the store)

Dry

1 cup whole wheat flour (regular or pastry)

1/4 cup natural cane or muscovado sugar (if you don’t have these you can use regular brown sugar)

1 tsp baking powder

1 tsp baking soda

1 tsp salt

Directions

1. Preheat oven to 400, and line a muffin tin with liners or spray with non-stick spray.
2. Combine wet ingredients, and sprinkle bran and cereal across the top. Let sit for 5 minutes.
3. Sprinkle dry ingredients over wet, and gently stir until just combined.
4. Bake for 15 minutes until golden brown.