Ingredients:
1 1/2 cups wheat bran
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 large eggs
3/4 cup brown sugar, lightly packed
1/4 cup canola oil or 1/4 cup extra virgin olive oil
1 cup buttermilk
2 tablespoons molasses
1/2 cup golden seedless raisins
1/2 cup finely chopped dried apricots
Directions:
Preheat oven to 375 F degrees.
In a mixing bowl, combine wheat bran, flour, baking soda, salt and baking powder; stir well to blend.
In a separate mixing bowl, beat egg.
Add brown sugar, oil, buttermilk, molasses, raisins and chopped dried apricots and mix well to blend.
Add liquid ingredients all at once to the dry ingredients.
Stir until dry ingredients are just moistened.
Line a 12 cup muffin baking pan with paper liners.
Fill cups 3/4 full with mixture.
Bake in preheated 375 F oven for 20 to 23 minutes or until tops spring back when lightly touched.
Remove muffins to a wire rack to cool.
As a variation, replace 1/2 cup natural wheat bran wih 1/2 cup of oat bran and then increase the buttermilk to 1 1/3 cups.
Servings: Serve
Time preparation: 15 min.
Time total: 38 min.