Categories: Quick Breads

Ingredients

• 2 large eggs
• 1/3 c canola oil
• 1/2 c honey
• 3/4 c reduced-fat milk (I used 1%)
• 2 tsp almond extract (or pure vanilla extract)
• 1 c wheat bran
• 1 c plus 1 TB whole wheat flour, divided
• 1 tsp each baking powder and baking soda
• 1/4 tsp salt
• 1/2 c dark chocolate chips
• 1/2 c dried cherries
• 1/2 c chopped pecans or any nuts you like (optional)
• 3 tsp turbinado sugar
• Cooking spray
• Muffin tray
• 12 paper liners (if using)

Directions

1. Preheat the oven to 375F.

2. Beat together the eggs, oil, honey, milk, and almond/vanilla extract.

3. In a separate bowl mix together the bran, 1 c flour, baking soda, baking powder, and salt.

4. In a separate bowl, combine the chocolate chips, cherries, and nuts with the remaining 1 TB flour and stir to coat.

5. Slowly stir the dry ingredients into the wet, then stir in the chips/cherries/nuts until just mixed (be careful not to overmix or your chips/cherries/nuts will lose their flour coating and sink to the bottom of your muffins).

6. Fill the muffin tray and sprinkle 1/4 tsp turbinado sugar on top of each muffin.

7. Bake for 15 minutes until a toothpick inserted in the center comes out slightly moist with just a few crumbs (careful not to overcook so they won’t be dry).

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