Sunday, November 10, 2013

Mini Bran Muffins with Currants

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?

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