Ingredients
1cupnatural bran
1cupbran buds
2cupsall purpose flour
1cupbrown sugar
2tspbaking soda
½tspsalt
2eggs
2cupsbuttermilk
vegetable oil
3tbspmolasses
1cupraisins or dates
Preparation
In a medium saucepan over medium-low heat, brown butter. Add wheat bran and flaxseed, stirring constantly until toasted, 1 minute.
Carefully pour in boiling water, and remove from heat. Stir and let sit for 10 minutes until bran softens and cools. In a large bowl, whisk together yogurt, honey, brown sugar, eggs, and ginger (if using) until well combined.
Stir in cooled bran mixture. Fold in flours, pumpkin pie spice (if using), baking soda, baking powder, and salt until just combined. Preheat oven to 375 degrees F and line a muffin tin with liners.
Divide batter evenly between muffin liners, about ⅓ cup each, then sprinkle each muffin with turbinado sugar. Bake until edges are golden and a toothpick inserted in the middle comes out clean. This will take 24 to 27 minutes.
Let muffins cool completely before serving.
