Extra Virgin Olive Oil Pumpkin Bran Muffins
These bran muffins are a perfect weekday breakfast on-the-go or a welcome respite from the usual heavy brunch offerings. Applesauce works well in place of the pumpkin purée.
Pumpkin Bran Muffins
These bran muffins are a perfect weekday breakfast on-the-go or a welcome respite from the usual heavy brunch offerings. Applesauce also works well in place of the pumpkin purée.
2 ½ cups wheat bran
½ cup oat flour
1 cup whole wheat flour
2 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
2 large eggs
2/3 cup water (or milk)
2/3 cup pumpkin purée
1 tbsp. 18-Year Traditional Balsamic Vinegar
1/3 cup molasses
1/3 cup honey
1/3 cup Varietal Extra Virgin Olive Oil
In a large bowl, whisk together dry ingredients until fully incorporated.
In a medium bowl, beat the eggs briefly and add the rest of the wet ingredients. Mix well.
Pour the wet mixture into the dry and stir gently until everything is just incorporated.
Heap the batter evenly into the wells of the muffin tin and bake for about 20 minutes (if not done at 20, give them up to 5 more minutes). Let cool for 10 minutes in the tin before removing.
For an extra boost of flavour, try substituting Cinnamon Pear Dark Balsamic Vinegar or Vermont Maple Dark Balsamic Vinegar in for the Traditional 18 Year Dark Balsamic Vinegar!