These bran muffins are a delightful and healthy treat, packed with wholesome ingredients and a hint of fruity sweetness.
Preheat your oven to 375°F (190°C).
Ensure your oven is fully preheated to achieve even baking.
In a large mixing bowl, combine the all-purpose flour, baking soda, salt, baking powder, wheat bran, and oat bran. Mix well.
Sifting the dry ingredients can help remove lumps and ensure even distribution.
In another bowl, beat the egg, then add the brown sugar, canola oil, buttermilk, and molasses. Stir until well combined.
Use room temperature ingredients for better mixing.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined.
Avoid overmixing to prevent dense muffins.
Fold in the raisins and chopped dried apricots.
Coating the dried fruits in a bit of flour can prevent them from sinking to the bottom.
Line a muffin tin with paper liners and fill each cup about three-quarters full with the batter.
Using an ice cream scoop can help evenly portion the batter.
Bake in the preheated oven for 20-23 minutes, or until the tops spring back when lightly touched.
Check for doneness by inserting a toothpick into the center; it should come out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a cup of tea or coffee for a delightful snack.
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