I will be the first to admit that for a long time I did not see the appeal of a Bran Muffin. Sure it has numerous health benefits with great nutritional value, but I was always left lack luster about them. I always found them dense, dry, and sometimes; they have too many flavors going on. When I was living in Phoenix I was often asked if I had a healthier alternative for a breakfast item. Often I would offer low fat Greek yogurt and granola, but there needed to be another option. That is when I consumed myself with coming up with the best bran muffin I could think of. After trials with my mixer and oven I found my answer. I mixed up the muffins with all natural sugar, honey, flaxseed, and a berry (usually blueberry). Once they are fresh and warm out of the oven I dowse them in a mixture of freshly squeezed orange juice & honey. It adds another layer of flavor to the muffin without overpowering it. Not to mention it also keeps the muffins moist…You will never look at a bran muffin the same after trying these, even I am a convert.
Bran and Flaxseed Muffins (make 12)
1 cup of AP Flour
2 tsp of Baking Powder
¾ tsp of Salt
1 cup of Wheat Bran
¾ cup of Flaxseed
½ cup of Sugar
2 oz of Butter
2 tbsp of Honey
2 tbsp of Molasses
½ cup of Milk
1 – 1 ½ cups of Blueberries (or other fruit)
3/4 cup of Orange Juice (freshly squeezed)
½ cup of Honey
¼ cup of Sugar
First, preheat your oven to 375 degrees. Take your muffin pan and grease and flour the cups and set aside. In a bowl whisk together your flour, baking powder, salt, wheat bran, and flaxseed; then set aside.
Next, mix your butter and sugar until it is light and airy. Add the honey and molasses to the butter mixture and incorporate it well. Once all combined add in your eggs; one at a time and mix well.
With your wheat bran mixture, fold it into your butter mixture until it is mixed well and then stir in your milk. Mix until your milk had been absorbed into the batter well. Gently, mix in your blueberries (or other fruit) into your batter without breaking them.
Then, divide your mixture among the muffin pan evenly. Place your muffin pan in the center of the oven and bake for about 30 – 40 minutes until your muffins are set in the center. (I find that timing of the baking of the muffins varies depending on the blueberries and how much moisture they give off while baking.)
Meanwhile; whisk together your orange juice, honey, and sugar into a smooth mixture. Set aside when done.
Finally; when your bran and flaxseed muffins come out of the oven (about 10 minutes), and are still really hot, spoon your orange juice mixture evenly over your muffins. Let the mixture seep into the muffins, about 20 minutes, before removing from the pan and serving.