Empty My Fridge
Bran Muffins
Ingredients
- Whole wheat flour1
- Wheat bran1 cup
- Baking powder1 tsp
- Baking soda½ tsp
- Salt½ tsp
- Cinnamon · ground½ tsp
- Egg1
- Maple syrup½ cups
- Coconut oil · melted⅓ cups
- Unsweetened applesauce · at room temperature⅓ cups
- Vanilla1 tsp
- Milk1 cup
- Raisin⅔ cups
Instructions
- Heat the oven to 425°F (218°C). Grease a 12-cup muffin pan with nonstick spray or line it with liners.
- Whisk the flour, wheat bran, baking powder, baking soda, salt and cinnamon in a large bowl. Set aside.
- Whisk the egg, honey, melted coconut oil, applesauce, vanilla and milk in a medium bowl. Pour into the dry ingredients and whisk until combined. Fold in the raisins with a spatula or wooden spoon.
- Fill the liners all the way to the top with batter.
- Bake 5 minutes at 425°F, then, without removing the muffins, lower the oven to 350°F (177°C) and bake 14 to 15 more minutes, until a toothpick inserted in the centre comes out clean.
- Let the muffins cool 5 minutes in the pan, then move them to a wire rack to cool completely.
Summarized from Sally's Baking Recipes's video. Watch it for the details.
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