Bran on bran muffin

Page 80

Cuisine: North American | Course Type: Quick Breads/Muffins

(1 review)

Tags:

Single Review Display

These are the best bran muffins I’ve ever made, and I’ve made a lot of them. I had to sub emmer flour (Arva flour mills) for the einkorn. I used fine bran (Flourist), Saugeen country yogurt, and local honey from my farmers market. I also used blackberries frozen from my garden. The cardamom sugar on the top was a nice addition. These were very easy to make and are utterly delicious. Dried fruits of other berries or apple would also go well. Will make these again and again. Book available from The Good Egg cookbook store or her website.

(0) comment (0) useful  

Showing page 1 of 1 pages

| all recipes |

Login or register to add your own review of this recipe.