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Maple Bran Muffins




Source of Recipe


BHG


List of Ingredients




1-2/3 cups buttermilk or sour milk*
2-2/3 cups whole bran cereal
1/2 cup whole wheat flour or all-purpose flour
1/2 cup all-purpose flour
1-3/4 teaspoons baking powder
1/4 teaspoon baking soda
1/3 cup margarine or butter
1/3 cup packed brown sugar
2 eggs
1/4 cup maple syrup or maple-flavored syrup
3/4 cup mixed dried fruit bits or light raisins
• Maple syrup or maple-flavored syrup (optional)


Recipe



In a medium mixing bowl pour buttermilk or sour milk over the bran cereal; let stand for 5 to 10 minutes or until cereal is softened.

In a small mixing bowl stir together the flours, baking powder, and baking soda; set aside.

In a large mixing bowl beat margarine or butter for 30 seconds. Add brown sugar; beat 30 seconds or until fluffy. Add eggs, one at a time, and the 1/4 cup maple syrup; beat until combined. Add the cereal mixture and flour mixture, stirring just until combined. Stir in dried fruit. Spoon batter into 6 greased 3-1/2-inch muffin cups. (Cups will be almost full.)

Bake muffins in a 350 degree F. oven for 30 minutes or until tops are golden and centers are firm to the touch. Remove from the pan; brush lightly with maple syrup, if desired. Serve warm. Makes 6 large muffins.
*Note: To make sour milk, combine 5 teaspoons lemon juice or vinegar with enough milk to equal 1-2/3 cups. Let stand for 5 minutes before using.