Our church's local food pantry had a ton of wheat bran donated and didn't know how to use it all. So, after getting a large Ziploc bag of it, I took it home to experiment, did an "Ingredient Search" on this site, and found these muffins. I really wanted to try them, but had no buttermilk or vegetable oil (or applesauce) in the house. I solved the buttermilk issue by making sour milk (1 tbsp lemon juice and milk to equal a cup). The oil was trickier. I did have canned pumpkin on hand and thought, "Why not?" Subbed 1/3 cup canned pumpkin for the oil I didn't have and, "Voila!" They are great. Part of me wants to try the original recipe to see how they compare. The other part of me says keep using the pumpkin. Way better for us; they taste great; and the texture is wonderful. I'm definitely adding the raisins next time. I just didn't want to waste them if the pumpkin didn't work out. Thanks for giving me a yummy, healthy way to use up all this wheat bran!
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Our church's local food pantry had a ton of wheat bran donated and didn't know how to use it...