As a diabetic, while fiber is important, the carbs are a killer. Wheat bran is an insoluble fiber...meaning it is not absorbed and does not affect the blood sugar. I usually have 2 of these with my coffee for breakfast. Note: These are not low carb, but do fit into the traditional diabetic diet. Yummy!
1Preheat oven to 375 deg F. Spray 12 cup muffin pan with cooking spray. Muffins cook differently (are dryer) when cooked in paper liners.
2Stir together wheat bran and buttermilk. If you don't have buttermilk, take 1 cup *whole* milk and remove 1 Tbs. Then stir in 1 Tbs lemon juice and let sit for 10 minutes. Set wheat bran and buttermilk mixture aside for 10 minutes.
3Whisk dry ingredients together for at least 30 seconds. Set aside. In separate bowl, whisk together vanilla, oil and egg. Then whisk in brown sugar.
4Add wheat brown/buttermilk mixture to the dry ingredients and stir just until the flour is incorporated. Do not overstir or beat too hard as this will make tough muffins.
5Divide into 12 muffin cups. Bake for 15-20 minutes. I check at 15 minutes (if top looks dry) by inserting a toothpick in the center of one of the muffins. If it comes out clean, they're done. You don't want to overbake muffins. They may not be burned, but they'll be less moist.
6Tip muffins onto a wire rack and cool (or serve warm). I usually have to use a small fork and gently lift the muffin from the edge to release.