Cherry Almond Bran Muffins are a healthy, high fiber, and delicious way to start the day.
Re-stocking the kitchen after being away can be a chore or a joy, depending on your attitude. It also depends on whether you had the foresight to clear out those already-past-their-prime scallions and their other dubious bin mates before you left. Liquefied veggies are not conducive to fresh starts.
A fresh batch of muffins is the first order of business when it comes to getting my kitchen back to normalcy. I’ll leave a few out and freeze the rest in packs of 2. I can pull them out as we need them and give them 20 seconds in the microwave. If you haven’t made these yet this season you really should. They’ll change your mind about bran muffins, unless you already thought they were sweet, fluffy and satisfying. This cherry almond muffin is just one of the endless variations you can make with the basic recipe.
These freeze very well, just wrap the cooled muffins in foil and then plastic, or a double layer of plastic. Take them out as needed; they’ll defrost quickly.
- 1 cup wheat bran
- 1/2 cup oat bran
- 1 1/4 cups buttermilk
- 1/3 cup vegetable oil
- 1 egg
- 2/3 cups packed brown sugar
- 1 tsp vanilla extract
- 1 cup flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- add ins:
- 1/2 cup sliced almonds
- 1/2 cup dried cherries
- Preheat oven to 350F
- Spray a muffin tin with non stick spray or use muffins liners.
- Mix the brans together with the buttermilk and set aside for 10 minutes.
- Whisk the egg, oil, sugar and vanilla together and add it to the buttermilk mixture.
- Stir together the flour, baking soda, powder and salt.
- Fold the dry ingredients into the wet until just combined.
- Fold in the almonds and cherries and spoon into 10 muffin cups.
- Bake for about 18-20 minutes until a toothpick comes out clean.