These Dark Bran Muffins are similar to the ones from The Joy of Cooking, but I added a little vanilla and cinnamon.
This batch was as delicious as the last bran muffins I made, but with less fat.
The recipe below gives you a full batch but it halves easily. For half an egg, crack one egg into a bowl, mix it with a fork and measure out about 2 tablespoons. The batter is also flexible in that you can cover the bowl, chill overnight, then bake the muffins the next morning.
Dark Bran Muffins
2 cups all purpose flour or 2 cups whole wheat pastry (9 oz total)
1 ½ cup wheat bran
1 ¼ teaspoons baking soda
¼ teaspoon salt
½ teaspoon cinnamon
4 tablespoons melted butter ( I use ¼ cup oil instead)
2 tablespoons sugar
½ teaspoon vanilla extract
1 large egg
½ cup mild molasses
2 cups buttermilk
Preheat oven to 350 degrees F. Line 16 muffin cups with paper liners.
Combine flour, bran, baking soda, salt and cinnamon and stir well.
Whisk melted butter, sugar, vanilla, egg, molasses and buttermilk together in a large mixing bowl. Add dry ingredients and stir until moistened. Divide batter evenly among muffin cups – it should come almost to the top.
Bake 15-18 minutes or until muffins appear done