I have always loved muffins…Mmmm!! Especially when they are hot and steaming and you can rip them open and pile the butter on and let it melt all over and then pop it in my mouth. Now lets be honest… my muffins usually are all sugary and fruity, but once in a while I do love a good Bran Muffin. Chef Brad’s Master Muffin Formula reminds me so much of a bran muffin and it is DE-LISH-CHEE-OUS. You will really enjoy them, especially right out of the oven. So lets get cookin’ some muffins!

 Gather your ingredients

First of all cream your butter, sugar, and eggs.

Sift together your Wonderflour, baking powder, salt, and baking soda in a separate container.

Add your dry to your wet and mix. You will also need to add in three cups of buttermilk. Now I know you’re probably thinking, “That wasn’t in her ingredients picture!” Well that’s because it wasn’t in Chef Brad’s list of ingredients, but it was in the bulk of his recipe. Kind of confusing, I know. But don’t fear  because I just happened to have buttermilk in the fridge when I was making the muffins. So the moral of the lesson was to make sure you are reading through your recipes before just leaping head first into them so no surprises will arise later!

Your mixture will be just a little thick. Mine was like a buttermilk biscuit consistency. Spoon it into a greased muffin tin.

Bake at 375 for 15-20 minutes.

Keep an eye on them because they don’t brown very much but they are fully cooked and boy are they good!

 Oh and just a side note, Chef Brad says that you can add variations such as nuts, flax meal, fruits, grated veggies and much more. So try out different styles and let me know if you liked it better!

 So until next time….