This is one of the first muffin recipes I posted on my old blog. It still stands the test of time. This one can get a bit dry if you bake it too much, but nothing that a pat of margarine won’t fix. Seriously. A great healthy breakfast. It is a modified Bob’s Red Mill recipe, but I like mine so much more.

Bob’s Bran Muffins
12 regular sized muffins

1-1/4 cups Wheat Bran
1-1/4 cups Whole Wheat Flour
1 tsp Baking Powder
1-1/2 tsp Baking Soda
1/4 tsp Sea Salt
3 Tb Brown Sugar, packed
1 tsp Baking Spice (or cinnamon)
3/4 cups Raisins (or walnuts, I used raisins, dried cranberries would be good too)
2 Tb Vegetable Oil
1 6oz cup Plain Lowfat Soy Yogurt
1/4 cup Applesauce
1 large Overripe Banana

Preheat oven to 400°F. Insert paper liners in muffin tins, set aside.

In a large bowl, combine the bran, whole wheat flour, baking soda, baking powder, salt, brown sugar, spice and stir until well mixed.

Measure the oil and yogurt into the blender (or processor) and add the banana, broken up. Blend at medium speed until uniform, then pour over the dry ingredients. Stir gently until all is wet. Fold in raisins.

Spoon the batter into the foil liners (I used my silicone pans unlined) and bake for about 20 minutes.