Bran, Bran the wonderful wheat. The more you eat the better you poop. The more you poop, the better you feel so eat your Bran at every meal.
Okay, that may be a little excessive but in all honesty if you have any issues in the pooping field add a little bran to your life. I made these muffins yesterday and they were delicious. I guess that is hard to imagine after I just mentioned the word poop a few times. I have never actually made bran muffins before because I find they taste a little bland so I took a recipe I found from one of my favourite food sites williams and sonomas and revamped it a little to my liking.
Preheat your oven to 350 degrees. Grease a 12 tin muffin pan. In a small bowl put 2 cups all-purpose flour, 2 and 1/3 cups unprocessed bran flakes, 1 1/2 cups raisins, 2 tsp baking soda, 1 tsp. baking powder and 1 tsp salt. Mix it until combined.
Using an electric mixer, blend 8 Tbs. (1 stick) butter, at room temperature with 1/2 cup firmly packed light or dark brown sugar and 1/2 cup honey until creamy.
Add 1 cup plain yogurt, 1/4 cup milk, 2 tsp. vanilla extract, 1 can of drained crushed pineapple, 1 carrot grated and 3 eggs, beaten.
Add the flour mixture and blend just until evenly moistened. Scoop mixture into your pan. My batch made 24 muffins.
Bake the muffins until golden, dry and springy to the touch, and a toothpick
inserted into the centre of a muffin comes out clean, 18 to 22 minutes. Transfer
the pan(s) to wire racks and let the muffins cool for at least 15 minutes.
Remove the muffins from the pan(s) and serve warm or at room temperature.