A guilt-free post-turkey breakfast

For my Canadian readers who spent Thanksgiving
weekend in a turkey-induced haze.

Buttermilk Bran Muffins
1 1/2 cups whole wheat flour
1 1/2 cups bran
1 cup raisins
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup brown sugar
1 tablespoon molasses
2 tablespoons melted butter
1 egg
1 3/4 - 2 cups buttermilk
1 cup grated carrot and/or apple
1 teaspoon lemon zest

Preheat oven to 400 degrees Fahrenheit and lightly grease a muffin tin.

In a medium bowl, combine the flour, bran, cinnamon, baking powder and baking soda. Set aside.

In a large bowl, mix together the sugar, molasses, butter, egg and 1 3/4 cups of the buttermilk. Stir in the carrot, raisins and lemon zest.

Add the dry ingredients to the wet ingredients and mix just until combined. If the mixture seems excessively thick, add up to 1/4 cup extra buttermilk. (If your apples are juicy, you might not need to add any extra buttermilk; if you use only carrots, the extra liquid may be necessary.)

Spoon into prepared muffin tins. Bake for 20 minutes, or until a toothpick inserted in the centre of the muffins comes out clean. Cool in tins for 20 minutes before loosening the sides with a knife and flipping the muffins out onto a rack to cool completely.

Yields 12 muffins.

Source: A mash-up of several recipes that I can safely call my own!