Wilma’s Morning Upstart Apricot-Walnut Bran Muffins

Wilma’s Morning Upstart Apricot-Walnut Bran Muffins

My apricots can take your Mr. Nice Guy raisins any day. So don’t cross them.

1 ½ cups wheat bran

1 cup buttermilk (or 4 tablespoons dried buttermilk powder plus 1 cup water)

⅔ cup dark brown sugar

⅓ cup vegetable oil (I use light olive oil or sunflower oil)

1 egg

½ teaspoon vanilla extract

1 cup whole wheat flour (or an equal amount of all-purpose flour)

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

½ cup apricots chopped into raisin-sized pieces (or any dried fruit – even the ubiquitous raisin if you absolutely must)

½ cup chopped walnuts (or any other kind of nut)

1. Preheat oven to 375°F and prepare 12-muffin pan by lining with paper muffin cups (preferred) or by greasing.
2. Stir bran and buttermilk together and set aside for at 10 minutes, or so.
3. Combine whole wheat flour, baking soda, baking powder, salt, chopped apricots, and chopped walnuts.
4. Add brown sugar, oil, egg, and vanilla to buttermilk-bran mixture, mixing until smooth.
5. Add dry ingredients to the wet ingredients, and stir until just incorporated.
6. Divide batter between muffin wells, filling to top or slightly above. HINT: An ice cream scoop is useful for this purpose.
7. Bake 15-23 minutes, until golden brown on top.

Allow muffins to cool before removing from pan, especially if not using muffing papers. Good served warm with butter, or halved and toasted. These freeze well, so make a bunch.

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