This recipe combines nutritious ingredients with good taste for a high-capped, moist bran muffin. You can also substitute 1/2 cup of gluten-free flour for the all-purpose or whole-wheat flour called for. This recipe doubles well and freezes like a dream. I created this for a restaurant health cafe where I was the head baker. It's decades later and it is still one of my own favorite treats to bake up!
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Hi there, fellow home and pro baker and fan of great recipes….