Amidst all the carrot soup, zucchini and salads, who doesn’t want a little treat? Well, here’s a perk of moist deliciousness which can accompany a healthy meal and bring along its own virtues as well!
Rich with dietary fiber, potassium, iron, niacin, thiamine, and riboflavin, wheat bran is a great way to satiate and satisfy. As a fiber powersource, wheat bran aids digestion and has been found to regulate blood sugar, beneficial in reducing the risk of diabetes.
So, without further ado, let’s get cooking!
Ingredients ~~~
– 3 cups unprocessed wheat bran (I usually use Hodgson Mill) – 1 cup boiling water – 1 cup brown sugar – 1/2 cup butter – 2 & 1/2 cups flour (use whole wheat if you can!) – 2 tsp. baking soda – 1 tsp. salt – 2 eggs, beaten – 2 cups buttermilk – raisins! (as many as suit your fancy – I would highly recommend them)
Mixing dry bran with other ingredients...
Mixed ingredients
Mix 1 cup wheat bran with 1 cup boiling water; stir and let water absorb into bran. In a separate bowl blend sugar and butter. Measure and combine flour, baking soda and salt. Combine the moist bran with beaten eggs, the remaining 2 cups of bran, buttermilk, blended sugar-butter mixture, and flour, soda and salt mixture. Stir well until blended. (Wisking is always enjoyable!)
When preparing to bake, preheat oven to 400°F (205°C). Stir batter well and spoon into prepared (buttered – this makes the muffins easier to take out once they’re done) muffin tins. Bake 15 minutes. Serve and enjoy!! (I, personally, love to cut them through their middle and sandwich a thin piece of melting butter in between.)
(Yield – 2 dozen muffins)
Fibrous delectability!
Since you do want them warm, fortunately the batter is refridgerate-able for up to about a week, so just seal it in an airtight container and keep it safe.
Recipe taken from the back of a Hodgson Mill Unprocessed Wheat Bran (Millers Bran) box! (Read boxes, you might find treasures…)
