Low-Fat Oat Bran Muffins

I'm always baking muffins. I'm making them for me and Dave or to give to new neighbours. There's always a reason to bake them. So, over the years, I've tried many recipes and some I still bake. Here is a new muffin recipe that hits the nail on the head with its lightness, sweetness and just the right moistness. I hope you enjoy them, too! 

Low-Fat Oat Bran Muffins

Makes 10-12 medium muffins

In a large bowl, add: 

1 cup all-purpose flour
1 and 1/2 cups oat bran (you can also use natural bran)
1/2 cup white sugar (or brown sugar if you prefer the taste)
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt

Sift together and set aside. 

In a medium bowl mix:

1 beaten egg
1 cup sour milk (add 1 Tbsp vinegar to cup before measuring milk)
2 tablespoons vegetable oil

Make a well in the middle of the dry ingredients and pour the liquid mixture into it. Blend until just mixed. Not too much. 

Fill greased or paper-lined muffin tins to almost full and bake for 15-17 minutes. Check for doneness by gently pressing on the top. If it bounces back up, the muffins are done. Cool on a cooling rack. 

Enjoy!