10743 50 mins 15 mins 12 muffins Tue Sep 11 17:01:00 -0700 2007 Thu Sep 20 15:21:40 -0700 2007 Licensed http://www.chow.com/recipes/10743 Thu, 20 Sep 2007 22:21:40 GMT Honey and buttermilk keep these moist Honey and buttermilk keep these wholesome muffins moist. Finally, a healthy, nongreasy bran muffin that doesn’t taste like a mouthful of sticks and leaves! Honey and buttermilk keep these wholesome muffins moist. You can substitute molasses for the honey, if preferred.

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Heat oven to 350°F. Grease a 12-cup muffin pan.

In a large bowl, pour boiling water over bran, honey, oil, and raisins. Stir well and set aside for 5 minutes.

In a medium bowl, stir together flour, baking soda, salt, and wheat germ. In a small bowl or glass measuring cup, beat eggs and buttermilk until smooth.

Stir flour mixture into bran mixture. Add buttermilk mixture and stir together lightly until just mixed.

Spoon into muffin cups. Bake 20 to 25 minutes, or until muffins are golden and spring back lightly when pressed with a fingertip.

Let muffins cool in pan for 10 minutes, then remove to a rack to cool.

]]> http://www.chow.com Adapted from Stephanie Rosenbaum 45 Breakfast/Brunch 2/3 cup boiling water

]]> 1 cup wheat bran

]]> 1/4 cup dark, full-flavored honey, such as buckwheat

]]> 4 tablespoons canola oil

]]> 1 cup raisins

]]> 1 1/2 cups whole wheat flour

]]> 1 1/2 teaspoons baking soda

]]> 301 1/2 teaspoon salt

]]> 1/2 cup wheat germ

]]> 2 large eggs, beaten

]]> 1 cup buttermilk

]]> 1002 muffin 240 breakfast 2372 morning 277 brunch 156 bake 767 baked 50 dessert 435 vegetarian 321 wheat 264 grains 2373 whole grain 10464 stephanie rosenbaum