Recipe: Baby Bran Muffins

Ingredients

2 cups white whole wheat flour or stone ground whole wheat flour
1 ½ cups wheat bran
¾ teaspoon fine grain sea salt
1 ¼ teaspoons baking soda
2 tablespoons raw natural cane sugar or brown sugar
2 cups full fat yogurt
1 large egg, lightly beaten
½ cup honey, preferably light honey
2 tablespoons melted butter
1 cup add-ins of your choice (optional, e.g., raisins, chopped dried fruit, nuts)

Preheat the oven to 425°F with the racks in the middle.
In a medium bowl, combine the flour, wheat bran, salt, baking soda, and sugar.
In a larger bowl, beat together the yogurt, egg, honey, and melted butter.
Add the dry ingredients to the wet ingredients and fold until combined. Add any optional ingredients and mix gently.
Grease a mini-muffin tin or line it with muffin papers, then fill each cup about ¾ full.
Bake for 10-15 minutes until golden and cooked through. For larger muffins, bake an additional 5 minutes.

Servings

24 mini muffins or 12 larger muffins

Calories

150

Total fat

Total carbohydrates

25g

Total protein

Sodium

200mg

Cholesterol

20mg