Bran Muffins
Bran muffins are a simple, sturdy breakfast bake, and this version gets its tender crumb from cultured buttermilk soaked into the wheat bran before anything else is mixed. The brown sugar adds a mild molasses note without making them sweet like cake. The batter comes together in three bowls and bakes in under 25 minutes. If you have no buttermilk, milk soured with lemon juice or vinegar works.
Instructions
Heat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease the cups.
Stir the wheat bran and buttermilk together in a mixing bowl and set it aside so the bran can soften in the liquid.
In a second bowl, beat the egg, brown sugar and margarine together until the mixture is smooth and well blended.
In a third bowl, whisk the flour, baking powder, baking soda and salt. Scrape the bran mixture into the egg mixture and stir to combine.
Add the dry ingredients to the batter and stir only until no dry flour is visible. A few lumps are fine, and overmixing makes the muffins tough.
Spoon the batter into the muffin cups, filling each about three quarters full.
Bake for 15 to 20 minutes, until the tops are set and spring back lightly when pressed. Serve them while they are still warm.
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