Yield: 12 standard muffins
Ingredients
1 1/3 cups (315 ml) buttermilk
1 large egg
1/3 cup (80 ml) sunflower oil
1/4 cup (50 grams) lightly packed dark brown sugar
1 teaspoon (5 ml) vanilla extract
1 1/2 cups (90 grams) wheat bran
1 cup (125 grams) all-purpose flour
1 1/2 teaspoons (8 grams) baking powder
1 1/2 teaspoons (8 grams) baking soda
1/4 teaspoon table salt
2 teaspoons (10 grams) granulated sugar, divided
3/4 to 1 cup chopped mixed fruit (just about anything but citrus or pineapple will work)
Method
Heat oven to 220 degrees C and coat a 12-cup muffin tin with nonstick spray.
Whisk buttermilk, egg, oil, brown sugar and vanilla you’d like to use in a small bowl. Whisk bran, flour, baking powder, baking soda and salt in a large bowl. Stir wet mixture into dry until just combined and still a bit rough.
Spoon two tablespoons of batter into each prepared muffin cup. Add about 2 teaspoons fruit to each (dividing it evenly) and sprinkling the fruit with one of the teaspoons of granulated sugar. Spoon remaining batter (about 1 tablespoon each) over fruit and sprinkle tops of muffins with remaining teaspoon of granulated sugar.
Bake muffins for a total of 16 to 18 minutes, rotating pan once midway through baking time for even browning, until a toothpick inserted into the center of muffins comes out with just a few crumbs attached. Do not overbake. Let muffins cool in pan on a wire rack for 10 minutes before removing from tin.