These muffins might not look all that tasty, but fresh out of the oven and spread with soft butter, a hot cup of coffee on the side...it's a delicious way to awaken.
Last Christmas I copied the recipe out of a Williams & Sonoma cookbook (perhaps this one?) at my grandma-in-law's house. With a bit of tinkering, I've created a moist bran muffin that received rave reviews from my husband.
2 1/2 cups wheat bran
1 1/2 cups whole wheat flour
1/4 cup packed brown sugar
2 1/2 tsp baking soda
1 tsp salt
1 cup yogurt, thinned with 1/4 cup milk
1/3 cup vegetable oil
1/2 cup applesauce
1/4 cup molasses
1/4 cup honey
Stir together dry ingredients. Whisk wet ingredients until smooth. Add dry to wet and stir until just mixed. Spoon into prepared tins (I use a large ice cream scoop), about 2/3 full. Bake in 400 degree oven until toothpick inserted comes out clean, about 15 minutes. Cool a few minutes before serving. Makes 24 (0r more) muffins.
Note: I tried freezing a few unbaked muffins and baking them direct from the freezer. I had high hopes, but I don't recommend you try it. However, the baked muffins freeze fine and will defrost overnight.