HONEY BRAN UPSIDE DOWN MUFFINS

These are a treat bean muffin and a bit crumbly so not the best lunchbox option but so delicious as they are a little bit chewy from the glaze! We made minis but you can do either, we also substituted the bean for wheat bran for oat bran as that’s what we had. It’s not the simplest of recipes and completely over explains everything but they are quite yummy ! 

Glaze

  • 3 tablespoons all-natural cane sugar (regular sugar is fine)
  • 3 tablespoons brown sugar
  • 3 tablespoons butter, melted
  • 2 tablespoons honey
  • 2 teaspoons water
  • pinch of salt

Muffins

  • 1/3 cup brown sugar, packed
  • 1/4 cup honey
  • 2 tablespoons molasses, unsulphuredl
  • 1/4 cup vegetable oil (I like avocado or grapeseed oils)
  • 1 egg
  • 1/4 cup water
  • 2 tablespoons heavy cream or half & half
  • 1 1/2 teaspoons orange zest (optional for a little extra to sprinkle on top)
  • 1 cup all purpose flour
  • 1 cup wheat bran
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  1. Preheat your oven to 180° and spray muffin tin (12 cup) with spray oil. Or 2-3 x mini size trays like what we used.

Glaze

  1. In a small bowl, whisk your glaze ingredients together and set aside. If using all natural cane sugar, whisk for a bit to break down the larger granules.

Muffins

  1. In a separate bowl add dry ingredients; flour, wheat bran, sea salt, baking powder, and baking soda and whisk to combine, set aside. In a bowl of a stand mixer or a large mixing bowl with a hand mixer. Mix brown sugar, honey, molasses, and oil and mix on medium speed until smooth.
  2. Add egg, water, cream (or half & half) and orange zest and mix until incorporated, scraping sides of bowl occasionally. Slowly add your dry ingredients with mixer on low speed until mixed.
  3. Stir glaze and using a small cookie scoop or tablespoon, scoop about 2/3 of a tablespoon of glaze into bottom of each muffin cup, spreading it around and up the sides, this will ensure that distribution of the glaze is even and gets all over that muffin!
  4. Using a medium or large cookie scoop, scoop muffin batter into muffin cups, about 2/3 full, careful not to overfill them, they do overflow a bit, but you don't want them overflowing onto the bottom of your oven. Bake for 20 minutes until toothpick comes out clean.
  5. As soon as they are done, line a cooling rack with a piece of parchment paper and carefully flip the muffin tin over, allowing those beautiful bran muffins to escape. Eat immediately (especially yummy with a pat of butter) or cool and reheat (also with a pat of butter and maybe  drizzle of honey!

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