Number 21 on my 30 before 30 list is to cook 10 things off of this awesome blog. I chose to bake some apple bran muffins, and not just because this is the very first thing on the recipe index, but because they look this scrumptious on the blog:
These are listed as breakfast muffins, and I was pretty sceptical to begin with, to be honest. I was thinking we could just have them as dessert if they were too sweet. But they were not! They were savory and scrumptious, and just all around excellent. Not too sweet to eat for breakfast, and quite filling.
I followed the recipe exactly as written on eggton:
- 1 1/2 c. wheat bran
- 1 c. buttermilk
- 1/3 c. vegetable oil
- 1 egg
- 2/3 c. brown sugar
- 1 tsp. vanilla
- 1 c. flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 small to medium apple, peeled and diced into 1/2″ cubes (about 1 c.)
- Heat the oven to 375 degrees.
- Combine wheat bran and buttermilk in a medium bowl and let sit for 10 minutes.
- In a separate large bowl, mix the oil, egg, sugar and vanilla.
In a separate small bowl, mix the flour, baking soda, baking powder and salt.
- When the bran has soaked for ten minutes, scoop it into the bowl with the oil and egg mixture. Stir until just combined. Stir in the flour mixture until just combined. Add the apple pieces and stir until just combined. Using a melon baller, ice cream scoop or spoon, transfer the batter into a muffin tin lined with paper liners (fill the liners 3/4 or 4/5 of the way up).
- Bake the muffins for 15-20 minutes, or until the middles have set and a tester inserted in the muffins comes out clean.
I ate the last of my muffins just the other day, and I’m ready to bake some more.