Whole Grain Honey Bran Muffins

When I made these I put raisins in half on them and left the other half plain. Sari and Kate prefer no raisins, Leah likes them with raisins, and Lucy switches back and forth depending on her mood. Scott and I like them with raisins, it adds a little sweetness.  I used butter and added the brown sugar.  They were sooo good.  I'm sure they would still be plenty sweet without the sugar.

Whole Grain Honey Bran Muffins

Yield: Makes 30-36 muffins

I've only ever made these with 100% whole wheat flour but I think all-purpose could work just fine. I grind my own whole wheat flour which usually produces fluffier flour; if using storebought whole wheat flour, make sure to use a light hand when measuring (don't pack the flour into the measuring cup). 

Also, for measuring, I always tend to measure on the light side of things – fluffing the ingredients, scooping the cup in and leveling, as opposed to scooping in and shaking to level which packs more into the cup.

Ingredients

• 4 cups wheat bran
• 2 cups boiling water
• 3/4 cup melted coconut oil or butter
• 1/4 cup brown sugar (optional, only if you want them a touch sweeter)
• 1/2 cup molasses
• 1/2 cup honey
• 3 large eggs
• 1 teaspoon vanilla
• 4 1/4 cups whole wheat flour (see note above)
• 1 1/4 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon baking soda
• 2/3 cup milk
• 1 1/4 cups buttermilk

Directions

1. In a large bowl, combine the wheat bran and wheat germ. Pour in the boiling water and stir to combine. The mixture may look crumbly, it's ok if it doesn't appear to be soaking wet. Let it rest for 10 minutes.
2. Stir in the coconut oil (or butter), sugar (if using), molasses, honey, eggs and vanilla. In another bowl, whisk together the flour, baking powder, salt and soda. Whisk together the milk and buttermilk.
3. Add 1/3 of the dry ingredients to the muffin batter and mix until just combined. Stir in 1/2 of the milk mixture. Add another 1/3 of the dry ingredients, stirring just until combined. Add the last half of the milk and stir together. Add the final dry ingredients and mix just until combined (don't over mix or the muffins might be dense). 
4. Let the batter rest for 20-30 minutes if you have the time. It isn't completely necessary but I think it gives the muffins a slightly higher rise than baking them right away. Preheat the oven to 350 degrees F.
5. Fill lightly greased muffin tins about 2/3 full and bake for 18-22 minutes until the tops spring back lightly to the touch. Don't overbake; we don't want dry muffins here. 
6. The cooled muffins can be stored covered at room temperature for 2-3 days or frozen.

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http://www.melskitchencafe.com/whole-grain-honey-bran-muffins/