Corn Bran Muffins

A very crunchy and fibrous muffin with bits of cornmeal and oat bran for added fibre to your meal or brunch.

• Ready In: 40 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 2  cups all-purpose flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 cup  oat bran
• 1⁄3 cup cornmeal
• 1  cup water
• 1⁄4 teaspoon salt
• 1⁄2 cup granulated sugar
• 1⁄2 cup brown sugar
• 1  cup milk or 1  cup  light cream
• 2  eggs, lightly beaten
• 1⁄4 cup canola oil

Directions

1. Preheat oven to 375 degrees Fahrenheit
2. Grease a 12 cup muffin pan. Set aside
3. In a small saucepan sprinkle cornmeal and salt over the surface of the water and bring to a boil stirring constantly and continue to cook on low until desired consistency is reached. Allow to cool
4. Combine milk, eggs and oil in a large mixing bowl and stir with a wire whisk until light and creamy
5. To cornmeal porridge add sugars and mix together until corn becomes glutinous and gels together
6. Add cornmeal to egg mixture and blend together until cornmeal dissolves and is nice and smooth
7. Slowly stir in dry ingredients and mix all ingredients together to form a light batter
8. With a large spoon take a small amount and fill greased muffin cups 2/3 full
9. Bake in preheated oven for 20 minutes until lightly browned on top
10. Remove from oven and allow to cool before placing on serving plate.