BRAN MUFFINS - Joanne Holt

Ingredients:

1¼ cups oat bran 

1 cup wheat germ

2½ cups whole wheat flour

2½ teaspoons baking soda

½ teaspoon salt

1 cup brown sugar 

1 grated orange peel

½ teaspoon vanilla extract 

(and ¼ tsp orange extract if no orange peel)

2 eggs

½ cup canola oil

½ cup honey

¼ cup molasses

2 cups buttermilk*

1 cup boiling water

Directions:

In a large bowl, combine dry ingredients; set aside.

Combine, eggs, oil, honey, molasses, buttermilk, extract(s) and boiling water.

Mix well with dry ingredients.

For best results, chill batter a couple hours before baking

Spoon batter into greased muffin tin, filling ⅔ full

Bake at 350° for 30 minutes.

Notes:

Batter may be made ahead of time and stored in refrigerator for two weeks to be used as needed.

*Powdered buttermilk may be substituted 

I sometimes use 2¼ cups of wheat flour and ¼ cup buckwheat flour instead of all wheat flour.

Tip: put oil in measuring cup first, then use the same cup for honey and molasses, and they will drain out easier. Since molasses is only ¼ cup, I just pour the half cup measuring cup half full.

I get my flour, wheat germ and oat bran in the bulk area at WinCo, or other stores that have bulk.