mini bran muffins.

I baked these for a friend late last night when I couldn’t stand studying anymore, and I managed to eat one for breakfast this morning too. I know muffins aren’t generally healthy, but these have a whole wheat base and minimal butter. I’m no fan of healthier versions of comfort food if the taste suffers, but luckily that isn’t a problem with these muffins. Yum yum! Recipe adapted from 101 Cookbooks. xo, m

num nums.

num nums.

Baby Bran Muffin Recipe
Adapted from Bran Muffin recipe in The New York Times Natural Foods Cookbook (1971).

2 cups white whole wheat flour OR stone ground 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
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 – raisins, chopped dried fruit, nuts, etc (optional)

Preheat oven to 425*, 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. Resist over-mixing (this will result in a starchier muffin!).

Either grease a mini-muffin tin with butter or line the tin with small muffin papers. Fill each 3/4 full. Bake 10 -15 minutes, until muffins are golden on top and cooked through. You can also make larger muffins in a standard size muffin pan with this batter, you just need to bake them about 5 minutes longer.

Makes about two dozen tiny bran muffins or one dozen larger ones.
Photo Credit: 101 Cookbooks.

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