Everyday Maple Bran Muffins

This bran muffin is made with the unsweetened, high-fiber, whole-bran commercial cereals easily found in supermarkets. The cereal works perfectly, giving the muffin a unique double-bran flavor that is not too sweet for everyday breakfasts. I usually make double batches to bring to friends or to share with the children who show up at my screen door when the aromas waft out during baking.

 

Makes 10 muffins

 

1½	cups buttermilk
2	large eggs
4	tablespoons (½ stick) unsalted butter, melted
¼	cup sunflower seed or other vegetable oil
¼	cup pure maple syrup
1½	cups All-Bran whole-grain cereal
1	cup chopped dried apricots
¼	cup dried cranberries
1	cup unbleached all-purpose flour
½	cup wheat bran or oat bran
¼	cup packed light brown sugar
1	teaspoon baking powder
1	teaspoon baking soda
¼	teaspoon salt
½	cup raw sunflower seeds

1. Preheat the oven to 400°F. Grease ten standard 2¾-inch-diameter muffin cups. In a large bowl, combine the buttermilk, eggs, melted butter, oil, maple syrup, and All-Bran cereal. Stir with a whisk until evenly moistened. Add the dried apricots and cranberries. Let stand at room temperature 5 to 10 minutes.
2. In another bowl, combine the flour, wheat or oat bran, sugar, baking powder, baking soda, salt, and sunflower seeds. Add the dry ingredients to the buttermilk and egg mixture and stir with a large spatula or spoon just until evenly moistened, using no more than 15 to 20 strokes.
3. Spoon the batter into each muffin cup until just level with the top of the pan. Bake in the center of the oven until the tops are browned and feel dry and springy, and a cake tester inserted into the center of a muffin conies out dean, 20 to 25 minutes. Do not overbake. Let the muffins rest in the pan for 5 minutes before turning them out onto a rack to cool. Serve them the day they are made or freeze them in plastic freezer bags for up to 3 months.

Variation: Blueberry Bran Muffins

Add 3 tablespoons orange juice concentrate to the wet ingredients in Step 1. Substitute 1½ cups fresh or unthawed frozen blueberries for the dried apricots, sunflower seeds, and cranberries. Continue to mix and bake as directed.