Extra Virgin Olive Oil Traditional 18 Year Balsamic

Extra Virgin Olive Oil Pumpkin Bran Muffins

Name: Pumpkin Bran Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: 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 Eggs; 2/3 Cup pumpkin purée; 1 Tbsp. 18-Year Traditional Balsamic Vinegar; 1/3 Cup molasses; 1/3 Cup honey; 1/3 Cup Extra Virgin Olive Oil; 2/3 Cup water or milk

1 comment Jan 04, 2023

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

Rated 4.8 stars by 6 users

Servings

Prep Time

15 minutes

Cook Time

20 minutes

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.

Author:

Allan Hussey

Ingredients

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 Eggs
2/3 Cup pumpkin purée
1 Tbsp. 18-Year Traditional Balsamic Vinegar
1/3 Cup molasses
1/3 Cup honey
1/3 Cup Extra Virgin Olive Oil
2/3 Cup water or milk

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Directions

Preheat oven to 375F. 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.

Recipe Note

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!