Mini Wheat Bran Muffins

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Mini Wheat Bran Muffins

Mini Wheat Bran Muffins

Wheat bran muffins.  Usually they’re made with wheat bran cereal, which of course is processed and has added synthetic vitamins and minerals.  These little gems, however, do not.  They’re made with freshly ground whole red wheat flour and unadulterated wheat bran.  The fresh ground wheat flour provides a generous amount of natural vitamins and minerals. 
 
 

We recommend that you freshly grind your wheat if you’re looking to get the maximum nutrition because within 48 hours of grinding whole grains, 1/2 of the nutrients have already oxidized out.  If you’re looking for a mill, we highly recommend the WonderMill.

 
These muffins are so moist and light.  They have just the right amount of sweetness and being mini, you may not be able to stop at just one.  But be aware that these are not for the faint of stomach.  They have a ton of fiber, which may upset stomachs that aren’t used to it.  You can enjoy them with less fiber by using whole white wheat flour, which naturally has less bran.
 

What a perfect way to start your morning!  Whole grains and fiber make you feel more satisfied while eating less and sustain your energy levels for a longer period of time.

Mini Wheat Bran Muffins
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 (48 mini or 24 regular muffins)
 
Ingredients
  • 1/2 cup boiling water
  • 1 1/2 cups wheat bran
  • 1 1/4 cups whole wheat flour
  • 3/4 cup brown sugar
  • 2 tsp. baking powder
  • 1/2 tsp. cinnamon (optional)
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 egg, beaten
  • 1 cup sour milk*
  • 1/4 cup oil
*Milk can be soured by putting 1 T vinegar in the bottom of your measuring cup and filling it the rest of the way with milk.
 
Instructions
 
Preheat oven to 400. In a medium bowl, pour boiling water over bran. Stir to moisten; set aside.
In another medium bowl, combine flour, brown sugar, baking powder, cinnamon, baking soda, and salt. In a large bowl combine eggs, sour milk, and oil. Stir bran and flour mixtures into milk mixture just until moistened.
 
Spoon batter into prepared muffin cups, filling each 3/4 full. Bake 10-12 minutes for mini muffins or 18-20 minutes for regular muffins or until a toothpick inserted in centers comes out clean.
 

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