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Honey Bran Muffins
From the Pinecreek Collection

Most bran muffins can taste a little on the 'blah' side. The key to this recipe is the use of buttermilk and soy flour. Together they give these bran muffins a fresher lighter taste that just can't be found in the ones bought from the store.





Ingredients

  • • 1 1/2 cups All Bran cereal
  • • 1/2 cup boiling water
  • • 1 large egg, beaten
  • • 1/2 cup Pinecreek honey
  • • 1 cup buttermilk
  • • 1/4 cup canola oil
  • • 1 cup whole wheat flour
  • • 1/4 cup soy flour
  • • 1 1/4 tsp baking soda
  • • 1/4 tsp salt


Directions

Set regular oven at 375F, or convection oven at 350F.

In a medium bowl, combine All-Bran cereal with boiling water. Let stand for a couple of minutes.

In a separate bowl combine the egg, honey, buttermilk and canola oil.
Once combined add to the cereal bowl and stir until well blended.

In a separate bowl sift together the whole wheat flour, soy flour, baking soda and salt.
Fold this mixture into the cereal bowl, one third at a time until just blended and no traces of flour remain.

Spoon mixture into muffin cup lined baking pan and bake for 20-22 minutes.


Makes one dozen of the best bran muffins you've ever tasted!