blue sky bakery bran muffins - until he's safely back
Author: adapted from James Patterson
Prep time: 10
Cook time: 20
Total time: 30
  • 1 cup sour cream
  • ⅓ cup milk
  • 1 egg
  • ⅓ cup sunflower oil
  • ¼ cup packed dark brown sugar
  • 1 teaspoon vanilla extract
  • 1½ cups wheat bran - I used oatmeal whizzed in a food processor
  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • ¼ teaspoon salt
  • 2 teaspoons granulated sugar, divided
  • 1 cup chopped mixed fruit - I used frozen whole raspberries
  1. Heat oven to 425 F
  2. Spray muffin tin with a non-stick spray. Set aside.
  3. In a large bowl, whisk bran, flour, baking powder, baking soda and salt - set aside.
  4. In a medium bowl, whisk buttermilk, egg, oil, brown sugar and vanilla until well combined.
  5. Fold wet ingredients into dry ingredients and gently mix, by hand, until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be thick and a little lumpy.
  6. Spoon 2 tablespoons of the batter into prepared muffin tins.
  7. Add 2 teaspoons of fruit, with a pinch of sugar
  8. Top with the remaining batter.
  9. Sprinkle with remaining sugar.
  10. Bake at 425*F degrees for 5 minutes.
  11. Keep the muffins in the oven, reduce oven temperature to 375*F and continue to bake for 15-20 minutes until tops are lightly golden. A toothpick inserted in the center should come out clean.
  12. Allow muffins to cool for 10 minutes.
  13. Store muffins at room temperature in an airtight container.
BLUE SKY BAKERY BRAN MUFFINS keep for 3 days at room temperature, three months in the freezer.
Recipe by bite at