Discuss these bran muffins now. They are excellent. I had no idea that substantial bran muffins could be so fluffy and delicately sweet, much alone be made with 100 percent whole grain.
When my friend personally delivered some, Deb’s blue sky bran muffins were already on my list of things to prepare. The baked muffins inspired me to modify them for my blog after just one bite.
I used whole wheat flour in place of all-purpose flour. In order to sweeten the muffins using honey rather than brown sugar, I lowered the buttermilk amount and baking temperature. Here, the taste of honey is exquisite. I couldn’t help myself from adding raw sugar on top for a sparkling, slightly crunchy top.
If you don’t believe that gluten is the devil, then you can feel okay about enjoying these muffins for breakfast. The protective, fibrous, and nutrient-rich outer covering of wheat berries known as wheat bran is removed during the production of all-purpose flour. The ability to obtain sufficient of fiber without even trying is one of the biggest advantages of a diet high in whole foods.
I’ve been having these muffins for breakfast with plain yogurt. They also make tasty treats! They may not be the most attractive muffins out there, but bran muffins will never take first place in a beauty pageant. Thankfully, their flavor and texture make up for their unimpressive, lopsided appearance. Try my nutritious blueberry muffins if you’d prefer a traditional blueberry muffin instead!
My viewpoint has changed significantly since spending a lot of time with friends last weekend. We enjoyed two poolside afternoons, a dinner of chips and guacamole, and a wonderful man’s birthday party on his front porch.
I don’t have many huge plans for the future, but I do know I want a spacious front porch. It would also be good to have a screened-in back patio. while we’re about it, a deck as well. A balcony would be nice to have. I can’t speak for you, but when I enter an outdoor area, something extraordinary occurs. My shoulders relax, my work vanishes, and I feel more in the moment when there are no mechanical noises or glowing screens to distract me.
This summer, I’m deliberately trying to slow down. Seasonal factors force it. Long days call for wine with friends and evening stroll. I wanted to be in the present, so I don’t have any vibrant Instagrams from last weekend’s enjoyment to show for it. I am aware that everything in my life can be used to create content, yet there are moments when I dislike the idea. It is distracting to frame events for social consumption. You get what I’m saying?
- 1 cup buttermilk* and 1/3 cup of heated coconut oil or olive oil
- honey, 1/3 cup
- 1 big egg 1 lemon’s zest
- wheat bran, 1 1/2 cups1 cup of either standard or white whole wheat flour
- 1 1/2 tablespoons baking powder without aluminum
- Baking soda, 1 1/2 tablespoons
- 14 teaspoon of sea salt, fine-grained
- 1 cup of fresh or frozen blueberries, 6 ounces
- 2 turbinado sugar teaspoons, also known as raw sugar
- Spray nonstick cooking spray onto a 12-cup muffin tray and preheat the oven to 325 degrees Fahrenheit.
- Combine the buttermilk, oil, honey, egg, and zest in a small mixing basin. Mix the bran, flour, baking powder, baking soda, and salt in a sizable mixing dish. Mix just enough to blend after adding the wet mixture to the dry mixture (a few remaining streaks of flour are fine). Fold the berries in gently.
- Quickly distribute the batter among the 12 muffin liners. Turbinado sugar should be added on each muffin’s top.
- To ensure equal browning, rotate the pan midway through baking. Bake the muffins for about 20 minutes, or until a toothpick inserted into the center of one comes out with only a few crumbs attached. Before removing muffins from tin, let them cool for 10 minutes in the pan on a wire rack.