Whole Wheat Pastry Flour

Ingredients:

2 large eggs, slightly beaten
1 cup/240 ml buttermilk or plain yogurt
½ cup/120 ml barely melted unsalted butter
½ cup/ 60 ml maple syrup
½ cup /.75 oz. /20 g unprocessed wheat bran or oat bran
½ cup/ 4 oz. / 115 g plain, unsweetened bran cereal
1 cup/ 4 oz. / 115 g whole wheat pastry flour
¼ cup/ 1.25 oz. /35 g natural cane sugar
1 tsp baking soda
1 tsp aluminum-free baking powder
1 tsp fine-grain sea salt

Instructions:

Preheat the oven to 400 F/205 C with a rack in the middle of the oven. Generously butter a standard 12-cup muffin
pan.
In a large bowl, whisk together the eggs, buttermilk, melted butter, and maple syrup. Sprinkle the bran cereal across
the top, stir, and allow the mixture to sit for 5 minutes.
In the meantime, in a separate small bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
Sprinkle the dry ingredients over the top of the wet and stir until just combined. Immediately fill each muffin cup
three-quarters full.
Bake for 18-22 minutes, until the edges of the muffins begin to brown and the tops have set. Let cool for 5 minutes
in the pan, then turn the muffins out of the pan to cool completely on a wire rack.