Tom Burrows
Version 1.0
3/4 cup wheat bran 3/4 cup oat bran 1/2 cup + 1 Tbsp. flour (whole wheat or spelt) 1 Tbsp. ground flaxseed meal 3/4 tsp. baking powder 3/4 tsp. baking soda 1/4 tsp. salt 3/8 cup milk 3/8 cup water 1/3 cup nonfat yogurt (low sugar) 1/6 cup honey or agave syrup 1/6 cup oil 6 oz. blueberries (optional)
Cover a cookie sheet with baking parchment. Arrange six English muffin rings on it. Line each muffin ring with a strip of baking parchment 1-1/2" wide. (This is easier if you have an office-type paper cutter.)
Combine the dry ingredients in a large mixing bowl. Combine the liquid ingredients in a one-pint mixing cup and stir until the honey is mixed in. Add to the dry ingredients (along with any blueberries). Divide this batter among the muffin rings.
Bake at 375°F for 16 minutes. When cool enough to touch, lift off the muffin rings and peel off the strips of baking parchment.
Store in sealed containers. Freeze any muffins that won't be consumed within a couple of days. Each muffin will be about the size and shape of a hamburger; and I find that a small plastic pack of the kind that the grocery store deli sections use for small quantities of salads is just the right size for storing one muffin for freezing or transporting.