This was by far the braniest bran muffin I have ever tasted. Most bran muffins contain a meager 1 cup of bran per 3 cups of flour; this one is exactly the opposite. You can use a combination of wheat and oat bran, or just one type if you wish. I froze my lovely plump mulberries this season, but you can use most fresh or frozen berries. I also took the liberty of categorizing this recipe as convenient for breakfast, as it is just the hearty, fibre-packed thing we need in the morning, alongside a steaming cup of coffee of course.
Ingredients: makes 12 large muffins
3 cups bran
1 cup whole wheat flour
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 large eggs
2/3 cup whole milk
2/3 cup greek yogurt
1/3 cup oil
1/3 cup date molasses
1/3 cup honey
1 tsp vanilla extract
1 1/2 cups mulberries
Preheat the oven to 375F. Grease muffin tins or line with baking cups.
In a large bowl, combine the dry ingredients. In a separate bowl, combine the wet ingredients.
Add the wet to the dry and combine with a spatula. Fold in the frozen blueberries.
Fill each muffin cup about 1 cm away form the rim. Bake for 20 minutes until cooked in the middle but still soft. Do not over-bake or the muffins will turn out too dry.
Let the muffins cool for 15 minutes and then transfer them to a wire rack to completely cool. Can be stored in an airtight container for a week or in the freezer for 3 months.