Muffins for a busy Life
2 large eggs ( Substituting three egg whites makes it drier, which is fine with some flour choices)
3/4 cup sugar; I use natural, unrefined, maple or coconut usually but regular white works fine.
113 g butter, very soft, even melted if you prefer (that’s 1/2 cup in measure/125mark on a metric cup(that’s one stick American usually). I use fermented butter with salt.
1 cup water or strong tea
2 cups buttermilk (here in Japan I have to use natural dehydrated powder and reconstitute it so it is thinner) or kefir.
2 1/2cups flour (mine was half soybean and half wholewheat fine grind so required 3 cups total.)
2 1/2 teaspoons baking soda
3 cups all bran cereal ( I used All-bran,as it’s hardy and easily obtainable.
Dash of vanilla (In my case it was close to a heavy handed pour)
1. Put in one bowl and whisk to mix: eggs, sugar, and butter.
2. Whisk in liquids;it will look curdled,no fear.
3. Add flour and baking soda; whisk until just mixed.
4. Stir in the bran. If you want to bake soon,leave to sit about 15 or 20 minutes to allow bran cereal to soften before baking.
To bake: preheat standard over to 190 C./375 F. Convection: 180C./360F.Or use a toaster oven on ‘bake’.
Scoop about 1/4 cup into muffin cases or a greased muffin/cupcake tin. Foil cups work well or silicon, paper if waxed is great. Be careful though not to use bento cups.
Bake about 20 minutes or until springy when you touch the center. And they look cooked.
Cool for a few minutes and serve with butter and jam.Or not.