Bran Muffins

I love bran muffins, but they must be moist and flavorful. Well as I am recovering with surgery on my hand I figured I would play around recipes.
I will have to say these are by far my favorite recipe. I will post a photo later.
I added them to my Facebook page so I have copied them over from there so I won't have to type too much.

I love a good moist Bran muffin. And since I'm only working with one hand since my surgery on my left I figured bran muffins would be an easy thing to play with.

I'm going to try making these again and put the carrots or zucchini and nuts stop in it. These are great just the way they are but they would be wonderful mixed with other stuff too. These might just be my favorite friend muffins ever.

I just bought a generic box a bran flakes while I was at the store yesterday. This is actually a spare of the moment idea.

1.5 cups wheat bran cereal

1 Cup buttermilk

1/3 cup vegetable oil

1 egg

2/3 cup brown sugar

1/2 a teaspoon vanilla extract

1/2 cup all-purpose flour

1/2 cup wheat flour

2 tablespoons chia seeds

1 teaspoon baking soda

1 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup raisins

Preheat oven to 375 degrees. Grease muffin cups

Mixed together wheat bran and buttermilk and let stand for about 10 minutes.

Be together oil, egg, sugar, and vanilla and add to butter milk brand mixture.

Sit flour, baking soda, baking powder, salt, cinnamon, and Nutmeg. Stir flour mixture into buttermilk mixture period at chia seeds and stir until just blend it add raisin and Spoon batter into prepared muffin tins baked for 17 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

I made Regular Size muffins and mini muffins. This would be a good batter to have on hand should last for 3 to 4 days in the refrigerator if you like to make muffins everyday and have warm muffins for breakfast. Or you can freeze them and just take them out and defrost