Centuries ago when baking was done in hearth ovens, it would take a long time to bake a cake, and the final product would often be burned. Muffin tins, also called gem pans, named after The Gem Company which made them popular around the turn of the 20th century, so people started created cakes in tins and a whole new breakfast food was created.
Lord D loves these heart healthy muffins as a natural and enjoyable way to get fiber in his diet.
Amazingly Moist Heart Healthy Bran Muffins
- 1 1/2 cups wheat bran
- 1 1/3 cups whole wheat flour
- 1 1/2 tsp. baking soda
- 1 pinch salt
- 1 1/4 cups buttermilk
- 1/2 cup raw sugar crystals reg sugar substitute
- 1/4 cup unsweetened applesauce
- 2 large eggs
- 1 1/2 cups raisins
- Preheat your oven to 350°F and ensure oven rack is in center.
- Prepare a non-stick muffin pan by oiling each cup.
- Whisk the bran, flours, baking soda, and salt until well combined in a medium bowl.
- In another bowl beat the buttermilk, sugar, applesauce, eggs, oil and vanilla until frothy, about two minutes. Make a well in the center of the dry ingredients, and pour in the wet mixture. Stir until you see no more traces of dry ingredients in the mixture. Be sure not to over mix.
- Using an ice cream scoop, dip into the batter and collect 3/4's full and fill each cup.
- Bake for 20 minutes until the tops spring back which lightly touched. Plan the pan on a wire rack for 10 -15 minutes or until not too hot to the touch. First try to gently twist the muffin to loosen and remove. Otherwise, run a knife around the edge and the muffins should release their grip.
- Serve hot or cold. They freeze well so you can enjoy a fresh muffin any time you want.