She provides variations on this basic recipe. I wanted to try out the Blueberry Banana Bran version, and but The Boy doesn’t like blueberries, so I wanted to make half a different flavor. Before adding the blueberries I seperated the batter. One half got blueberries, the other half got crushed walnuts. Here’s the recipe. Now, what are you waiting for? Go bake these! You won’t be disappointed!

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Foodie Farmgirl Susan's Basic Bran Muffin

from Foodie Farmgirl

Ingredients:

2 cups (3oz/86g) wheat bran
1 cup (5oz/141g) oat bran
1 cup (6oz/170g) whole wheat flour
2 teaspoons (12g) baking soda
1 teaspoon (6g) baking powder
1/2 teaspoon (4g) salt
2 large eggs
2/3 cup (5oz by weight/156g) milk
2/3 cup (5-1/2oz/156g) yogurt (I used vanilla flavored as that's all I had)
1/3 cup (2-1/4oz/65g) canola oil
1/3 cup (3-3/4oz/108g) molasses or cane syrup (I used local Tennessee sorghum)
1/3 cup (3-3/4oz/108g) honey
1 teaspoon (6g) vanilla extract (optional)

Directions:

Place oven rack in middle of oven and heat oven to 375 degrees. Grease a standard size muffin pan. (I used liners but still sprayed them with cooking spray)

Combine wheat bran, oat bran, whole wheat flour, baking soda, baking powder, and salt in a large bowl and set aside.

Combine eggs, milk, yogurt, canola oil, molasses, and honey in a small bowl and mix well. (Note: you can use all honey or all molasses instead if desired.) Pour wet ingredients into dry ingredients and mix with a rubber spatula just until combined.

Generously fill muffin cups with batter. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Cool muffins in pan for 10 to 15 minutes, then carefully remove from pan and serve warm, or let cool on a wire rack.

Enjoy them plain, drizzled with a little honey, or spread with peanut butter and a slather of your favorite jam. Store muffins in an airtight container for up to 3 days or freeze. Defrost muffins at room temperature, or in the microwave if you are in a hurry.

Blueberry Bran Muffins
Makes about 10 large muffins. Follow Basic Bran Muffin recipe, but gently fold 1-1/2 cups (7-1/2oz/214g) fresh or frozen blueberries into the batter. There is no need to defrost frozen berries, but do quickly rinse off any ice with cold water.

Blueberry Banana Bran Muffins
Makes 12-14 large and very moist muffins. Follow Basic Bran Muffin recipe, but stir mashed very ripe banana (2 small bananas, about about 9 oz/255g including peel) into wet ingredients. Then gently fold 1-1/2 cups (7-1/2oz/214g) fresh or frozen blueberries into the finished batter. Baking time may need to be increased to 25 to 28 minutes.

Cranberry Orange Bran Muffins
Makes about 10 large muffins. Follow Basic Bran Muffin recipe, but replace the 2/3 cup milk with 2/3 cup orange juice and omit the vanilla extract. Stir 1 cup (4-1/2oz/127g) orange flavored dried cranberries or regular dried cranberries to finished batter. For muffins with more orange flavor, stir 1 teaspoon finely chopped or grated orange zest into the wet ingredients. (When I make this version of them, I might try & use Cascade Fresh's Orange Cream flavored yogurt)

**Since posting this original post, I have also made the Cranberry Orange ones. They were equally delicious.

The pictures just don’t do it justice. These are great! Thanks again to Foodie Farm Girl. She has a GREAT blog, and this recipe is a keeper!