Oat Bran Muffins

Here is one of my latest go-to muffin recipes. It is modified slightly from a recipe by Christina Koopmeiners (Rest in peace.) from the St. Mary Help of Christians Country Kitchens II of St. Augusta. (St. Anne Christian Women of St. Augusta, MN, circa 1991.) My copy of the cookbook has fallen apart after much use. They have either re-printed it or still have old copies, but I have not yet sprung for a new one.  The first time I made Christina's recipe I used Quaker oat bran. I have since found a much cheaper source for oat bran, Swany Mill Flour in Freeport, Minnesota. The Quaker oat bran had a much finer texture, but Swany Mill is a fourth of the price even after shipping, and is local.

Oat Bran Muffins


2-1/4 cups uncooked oat bran
1 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup brown sugar
2 eggs
1 cup unsweetened applesauce
1/2 cup buttermilk
2 tbsp. vegetable oil

Mix dry ingredients. Stir in moist ingredients all at once. Put in greased or papered muffin tins. Sprinkle with nuts, sugar crystals or brown sugar as desired. Bake at 350 for 30-35 minutes. Makes 12-15 muffins.

Variation - add 1/2 to one cup dried cranberries, cherries, nuts or raisins.