Are you a wheat bran person or an oat bran person? Or are you a no bran person? Like it or not, the stuff is good for you, and as I try to bring my white sugar and flour consumption back to acceptable levels, these bran muffins have taken up residence at my breakfast table. You can make them with either type of bran, although I personally find oat bran to be a bit stronger and more bran-y (or perhaps simply less familiar) than wheat bran. I like it, but it might be less welcome for the bran-shy.
The currants, nutmeg, and orange peel are a nod to the flavors of pice bach, or Welsh cakes. I really enjoy these flavors and am particularly keen to make healthy food extra-flavorful, so no one will feel deprived. It does bear mentioning, though, that while these muffins are hearty and satisfying, they won’t last too long on the counter due to the very small quantity of butter. I suggest freezing them in a heavy zipper-lock bag the day of baking and letting individual muffins thaw naturally or in the microwave. Warm muffins are always much nicer, anyway!
Oat Bran Muffins with Currants
2 cups whole wheat pastry flour
1 1/4 cups oat or wheat bran
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 cups yogurt
2 tablespoons butter, melted
1/3 cup honey
2-3 tablespoons cane sugar
1 egg, lightly beaten
1/2 cup currants
1/2 teaspoon freshly grated nutmeg
freshly grated peel from half an orange
Preheat oven to 425ºF
Mix flour, bran, salt, and baking powder in a large bowl.
In a medium bowl, combine egg, yogurt, butter, honey, sugar, nutmeg, and orange peel. Make a well in the dry ingredients, and pour the egg and yogurt mixture in, mixing just until combined. Fold in the currants just until combined. Scoop into greased or lined muffin tins and bake for 15-18 minutes, or until a tester inserted in a muffin comes out clean. Cool on racks.
This recipe yielded me exactly 12 muffins.