• 2 cups white whole wheat flour OR stone ground whole wheat flour
• 1 1/2 cups wheat bran
• 3/4 teaspoon fine grain sea salt
• 1 1/4 teaspoons baking soda
• 2 tablespoons raw natural cane sugar OR brown sugar
• 2 cups full fat yogurt
• 1 egg, lightly beaten
• 1/2 cup honey, preferably a light honey such as clover
• 2 tablespoons melted butter
• 1 cup of add-ins of your choice - raisins, chopped dried fruit, nuts, etc (optional)

1. Preheat oven to 425F degrees, racks in the middle.
2. In a medium bowl, combine the flour, wheat bran, salt, baking soda and sugar.
3. Beat together the yogurt, egg, honey, and butter in a second larger bowl. Add the dry ingredients and fold in until everything comes together. Fold in any optional add-ins, raisins, nuts, and the like. Resist overmixing.
4. Either grease a mini-muffin tin with butter or line the tin with small muffin papers. Fill each 3/4 full. Bake 10 -15 minutes, until muffins are golden on top and cooked through. You can also make larger muffins in a standard size muffin pan with this batter, you just need to bake them about 5 minutes longer.
5. Makes about two dozen tiny bran muffins or one dozen larger ones.
6. (taken from Heidi Swanson: www.101cookbooks.com)

These bran muffins are delicious hot out of the oven with a touch of butter and sprinkled with a few grains of salt. They are made from a yogurt and whole wheat base with minimal butter and can certainly hold their own against their not-as-nutritious counterparts. Adapted from Bran Muffin recipe in The New York Times Natural Foods Cookbook published 1971. (taken from Heidi Swanson: www.101cookbooks.com)