Bran-Cheddar Cheese Muffins

This next recipe calls for buttermilk. I actually really like baking with buttermilk…it adds such a yummy tang. That said, I’m often left with half a carton of buttermilk, which ends up in the trash. So….I suggest the next time you bake with buttermilk, find two recipes to bake, or double the recipe, so you’ll use up a whole carton and avoid unnecessary food waste.

You may wonder what buttermilk is exactly. Well, back in the day, buttermilk was the liquid left over after butter was churned. Today, special bacteria are added to the milk, thickening it slightly and giving it that tangy tinge.

But if you’re in a pinch and don’t have buttermilk, then here’s a little baking secret. Add 1 tablespoon of lemon juice to 1 cup of milk and let it rest for 5-10 minutes. Bingo! Homemade buttermilk to use in place of store bought.

Muffins are always popular in our house. I love making them on the healthier side and adding nuts, fruit or whole grains. This one has wheat bran and cheddar cheese, which makes it sort of savoury.
 

Makes 12

 1 1/3 all purpose flour
1 cup wheat bran
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon nutmeg
1/8 teaspoon salt
1 cup buttermilk
1/3 cup honey
1/3 cup butter, melted
1 egg
1 cup sharp Cheddar cheese, shredded

 Preheat oven to 350°F Line 12 muffin cups with paper muffin liners. Combine first 6 ingredients in a large bowl. In a separate bowl whisk together buttermilk, honey, butter and egg in medium bowl and blend. Add to dry ingredients and mix just until combined. Fold in cheese. Divide batter equally among prepared muffin cups. Bake until tops are golden and tester comes out clean, about 20 minutes.