(not your grandma's) Bran muffins

I know what you're thinking - it's hard to get excited about a bran muffin. And while this recipe may not make the healthiest version of your grandma's favorite breakfast treat, it's definitely the most delicious. 

Adapted from a recipe from Epicurious.com, I've added molasses for color and depth of flavor, divided the flour to use half all-purpose and half whole wheat, and also divided the sugar to use both light brown and granulated sugar. An extra special sprinkle of demerara sugar on top just seals the deal. Serve warm or room temp with a pat of butter for breakfast or a snack.

Bran Muffins
1.5 cups (105 g) wheat bran**
1 cup buttermilk
1/3 cup canola oil 
1 egg
1 Tbsp molasses
1/3 cup (70 g) light brown sugar
1/3 cup (70 g) granulated sugar
1/2 tsp vanilla
1/2 cup (70 g) all purpose flour
1/2 cup (70 g) whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Demerara sugar for sprinkling (optional)

Preheat oven to 375F
Grease or line muffin tin (for 12 muffins)
Combine wheat bran and buttermilk and let soak for 10 minutes.
To the bran/buttermilk mixture, stir in oil, egg, molasses, both sugars and vanilla until well combined.
Sift the dry ingredients (both flours, soda, powder, salt) over the wet mixture and gently fold together being careful not to over-mix. 
Distribute batter evenly into 12 muffin cases (an ice cream scoop works well for this)
Sprinkle a little demerara sugar over the top of each muffin.

Bake approximately 20-23 minutes. Check after 20 minutes by inserting a toothpick into the center of a muffin - if it comes out clean, they're done.

These keep for 2-3 days, sealed in Tupperware at room temp. 

**I had a little trouble sourcing wheat bran but was able to find it in bulk at my local Sprouts grocery store.