ES’S WHEAT BRAN AND CRAISIN MUFFINS

1½ cups wheat bran
2 cups buttermilk – 1 small carton
⅓ cup canola or any other vegetable oil
1 egg
⅔ cup Maple sugar, or any brown sugar
½ teaspoon vanilla extract
1½ cups all-purpose cake flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
½ cup craisins
½ cup rolled oats
½ cup desiccated/shredded coconut
½ cup chopped/crushed pecan nuts

Preheat oven to 375°F.
Grease muffin cups or line with paper muffin liners.
Mix together wheat bran and buttermilk and let stand for 10 minutes.
Whisk the oil, egg, sugar and vanilla with an electric mixer till frothy.
Add to buttermilk/bran mixture and lightly mix through.
Add all the remaining ingredients and fold into above mixture till just blended.
Spoon batter into 13 prepared muffin tins. I use a measuring cup, (½ cup) and it’s perfect.
Bake for ±20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Prepared, tried and tested by Esme Slabbert