Sunday, November 10, 2013
A baker's dilemma: "What shall I do with all this wheat bran I have in the fridge?" Today, I had a little sour cream left over too, so I thought I'd make bran muffins. I used the Cook's Illustrated recipe (the one that calls for wheat bran, not the one that uses bran cereal) but I used currants instead of raisins and baked them in a mini muffin tin for about 15 minutes. I also used powdered buttermilk, which worked out fine. They are very tasty. If I eat six of these, that's like one regular muffin, right?