Oat Bran Muffins
Recipe by Angela D. Kudlets
1 1/2 cups oat bran
1 cup 2% buttermilk
1/3 cup vegetable oil
1 large egg
2/3 cup light brown sugar
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/8 cup turbinado sugar for top
Preheat oven to 375 degrees.
In a large mixing bowl, mix together oat bran and buttermilk. Set aside and let sit for 10 minutes.
In the bowl of a stand mixer, on medium/high speed, combine oil, egg, sugar and vanilla. Set aside.
In a medium mixing bowl, sift together flour, baking powder, baking soda and salt.
Add the wet mixture (oil, egg, sugar and vanilla) to the oat bran and buttermilk mixture. Using a spatula, gently fold in until combined.
Add the dry mixture (flour, baking soda, baking powder and salt) to the wet mixture and, using a spatula, gently fold until combined.
Using a scoop, divide batter into 12 tulip cups or large muffin cups. Top with turbinado sugar for a shiny, and slightly crunchy texture.
Bake 18-21 minutes (on the middle rack) checking the center with a cake tester.
Let muffins cool on a cooling rack for at least 15 minutes.