One day while searching for a quick, filling breakfast before work, my eyes lingered over the bakery case. That's not quite a surprise. But what did shock me was the decision to go healthy(er) by grabbing a large bran muffin.
Yep. Bran. But this one was soft, sweet, and full of tart raspberries. I kind of became obsessed, and when I stopped visiting the office (and the bakery case) every day, I knew I had to create my own recipe.
I know what you're thinking. But these aren't your granny's bran muffins. Not overly dense and studded with tart raspberries, they make a great addition to your breakfast spread. I think they're actually better the next day, once the bran has a chance to soften up even more, but fresh out of the oven with butter is never a bad choice.
Many bran muffin recipes call for bran cereal, but this one uses oat bran, which can be found in most bulk sections of larger grocery stores. Wheat bran can be used as well. Whichever you use, the flakes will soften up in the batter and during baking.