Pumpkin Chocolate Chip Bran Muffins

An Autumn Tradition at our house! Great Bran Muffins. Keep the batter in the fridge, and make a fresh batch in the morning. You can change the fruit filling to anything you have on hand (banana, apples, applesauce, raisins, etc). Omit the chocolate chips for a healthier treat! (we only use the chocolate with pumpkin, as our Thanksgiving breakfast)

• Ready In: 40 mins
• Serves: 1
• Yields: 42 muffins

Ingredients

• 2 1⁄2 cups whole wheat flour
• 2 1⁄2 cups  oat bran
• 1  cup  wheat bran
• 1 1⁄2 cups turbinado sugar (sub granulated sugar if you like)
• 2 1⁄2 teaspoons baking soda
• 1⁄2 cup  vegetable oil
• 2  eggs
• 2  cups buttermilk
• 2  teaspoons vanilla
• 2 (14 ounce) cans pumpkin
• 1 (11 1/2ounce) package  semi-sweet chocolate chips

Directions

1. Preheat oven to 400 degrees.
2. Whisk together whole wheat flour, oat bran, wheat bran, turbinado sugar, and baking soda.
3. In a separate bowl, whisk together oil, eggs, buttermilk and vanilla.
4. Combine oil mixture and pumpkin (all at once) with dry ingredients. Stir until just mixed.
5. Spoon into lightly greased standard muffin cups. Fill nearly to brim of muffin cup. Cook for 18 to 22 minutes.
6. Makes 42 standard sized muffins.