Wheat Bran Muffins

• Servings: 12 muffins
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Passive Time: None 

Ingredients:

• 1 cup The Grist Mill Stone Ground Wheat Bran
• 1 cup whole wheat flour
• 1/2 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup raisins (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, combine The Grist Mill Stone Ground Wheat Bran, whole wheat flour, brown sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together buttermilk, milk, vegetable oil, egg, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. If using, fold in the raisins.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.