These muffins are simple to make and freeze nicely. Make a big batch and stick them in the freezer for a quick breakfast or snack on the go.
1/3 cup olive/grapeseed/canola/coconut oil
2 cups wheat bran
1 ½ cups raisins
1 cup prune juice
1 cup nondairy sour cream
1/3 cup molasses
2 large eggs
1 tsp. pure vanilla extract
1 cup unbleached all-purpose flour
1 cup whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
Preheat oven to 375F and line a 12 muffin tray with paper liners.
Combine oil, wheat bran, raisins, prune juice, sour cream, molasses, eggs and vanilla in a large bowl. Let stand for 10 minutes.
Whisk together flours, baking powder, baking soda, and salt in a separate bowl.
Stir dry ingredients into the bran mixture just until dry ingredients are moistened.
Fill muffin cups and bake for 20 minutes.
An absolutely delicious bakery-style bran muffin loaded with fibre and with no added sugars. Feel free to top with turbinado sugar if you want to increase the sweetness factor. These freeze well for 2 months if sealed well in a plastic bag.
Science Fact of the Week:
These muffins are packed with fibre and contain prune juice as a hidden ingredient. Together these are great for constipation, and make these muffins a natural health alternative to treating tummy troubles. As well, it is packed with essential vitamins and nutrients that make this muffin a quick and easy breakfast.