When we lived in Texas we shopped at Kroger. They had the best bran muffins. Back in my airline days, they were my go to breakfast. Portable, filling, perfect on a 15 minute break. These Yogurt Bran Muffins are pretty close.
I like mine really plain. No raisins, no nuts, not too sweet, no crunchy topping and not too heavy. This recipe is very, very close. The addition of speculoos spice mix adds a subtile zing that you will miss if you leave it out. In a pinch substitute a bit of cinnamon. You can by all means add all that stuff if you like but I am a bran muffin purist. Make a batch over the weekend and keep them in the fridge for breakfast all week. I think they actually taste better after the first day.
These come together in about 15 minutes. Stir them up with a wooden spoon just to combine. If you like, bake them off and freeze them. If you want fresh out of the oven taste, microwave them on the baked goods setting and top with a bit of butter. They are quite filling and just perfect with a cup of morning coffee or tea.
Yogurt Bran Muffins
Light and not overly sweet, these muffins are perfect for a quick satisfying breakfast.
- 1 cup unprocessed miller's wheat bran
- 2/3 cup all purpose flour
- 2/3 cup whole wheat flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp speculoos spice or cinnamon
- 1/8 tsp salt
- 1/2 cup brown sugar lightly packed
- 1 cup plain yogurt I use full fat
- 1/4 cup milk
- 1 egg
- 1/4 cup applesauce or banana
- 1 1/2 tbsp canola oil
- 1 tsp vanilla extract
Preheat oven to 350°.
Place paper liners into a 12 count muffin tin.
In a medium size bowl (I like to use one with a spout), whisk bran, flours, baking soda, salt and spices together. Set aside
In a small mixing bowl, mix sugar, yogurt, milk, egg, fruit, oil and vanilla extract on high speed until frothy. About 2 minutes. You can also do this with a whisk by hand.
Make a well in the dry ingredients. Pour in liquids. Using a large spoon, mix until just combined. Ensure you have picked up all the dry ingredients but do not over mix.
Fill muffin cups 3/4 of the way full.
Bake 20 minutes