Ingredients
3 cups wheat bran
1 cup boiling water
1 cup brown sugar, packed
1/4 cup canola oil
1 cup unbleached all-purpose flour
1 1/2 cups white whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
2 eggs, beaten
2 cups buttermilk
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Combine flours, baking soda and salt. Set aside. Mix 1 cup wheat bran with 1 cup boiling water; stir and let water absorb into bran. Add buttermilk, sugar, oil, eggs and remaining 2 cups wheat bran. Combine the bran mixture with flour mixture. Add raisins, pineapple and carrots. Stir until well blended. Preheat oven to 400°F. Spoon butter into prepared muffin tins. Bake 15 to 20 minutes. The batter can be stored in the refrigerator in airtight container for 1 week. Bake the muffins at your convenience.
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Record your recipes and experiments — organized cooking journal
Reusable silicone liners — no paper waste, non-stick, easy release