As ever I’m a terrible food blogger and forgot to take photos of these muffins. Instead of photos, I’ll just tell you what my co-workers said about them. Jenny said they were delicious. Michelle said I should quit my job and open a bakery. I don’t think that last one is quite deserved, but the muffins were tasty.
I use oat bran in muffins because I think it tastes better than wheat bran and has a far better texture. You could swap out all or some of the oat bran for wheat bran if you were so inclined, but I doubt the muffins would taste as good.
Finally, this is a much-adjusted version of the basic muffin recipes in a little muffin cookbook I own (can’t recall the name, I’ll update later).
Cinnamon Oat Bran Muffins
Prep time: 15 minutes
Baking time: 20-25 minutes
1 c. all purpose flour
1 1/4 c. oat bran
1/2 c. sugar, divided in half
1 1/2 tsp cinnamon
2 tsp baking powder
2/3 c. milk
1/3 c. yogurt
1 stick (1/2 c.) of butter, melted and cooled (1/2 c.)
Preheat oven to 350 degrees F. Grease muffin tin or prepare with paper or silicone muffin cups.
It’s important to have room temperature (or warmer) ingredients. If your egg is cold, run it under hot water before cracking. If your milk and yogurt are cold, mix them together and microwave for 30 seconds or until warm.
In large bowl whisk flour, baking powder, oat bran, cinnamon and 1/4 c. of the sugar.
In a second bowl lightly whisk the butter with the remaining sugar. Add the egg and beat lightly until the mixture is uniform in appearance and consistency. Add the milk and yogurt and beat until mixture is uniform in consistency.
Pour the wet ingredients into a well in the center of the dry ingredients, then mix until combined. (As with all muffins, do not over-mix).
Divide evenly among muffin cups. Bake at 350F for 20-25 minutes or until golden brown and tops of muffins spring back when lightly pressed.