While these none-too-virtuous muffins are still delicious when baked in a silicone pan, a metal pan produces the best crust. You'll need two silicone pans. Makes 10.
1½ cups buttermilk
2 eggs
4 tablespoons (½ stick) unsalted
butter, melted and
cooled
¼ cup vegetable oil
¼ cup maple syrup
¼ cup light brown sugar
1½ cups All-Bran cereal
1 cup flour
½ cup wheat bran
1 teaspoon baking powder
1 teaspoon baking soda
1 cup dried tart cherries
½ cup unsweetened flaked coconut
1. Set the oven at 400 degrees. Have on hand 2 silicone muffin pans. (If using a metal pan, grease the pan).
2. In a large bowl with a wooden spoon, combine the buttermilk, eggs, butter, oil, maple syrup, sugar, and All-Bran cereal. Set aside at room temperature for 5 minutes.
3. In another bowl, combine the flour, bran, baking powder, and baking soda. Add the dry ingredients to the buttermilk mixture and stir until just combined, being careful not to overmix. Gently fold in the dried cherries and coconut.
3. Spoon the batter into each muffin cup until it is level with the top of the pan.
4. Bake the muffins for 20 to 25 minutes or until the tops are browned and a skewer inserted into the middle of a muffin comes out clean. Let the muffins cool in the pan for 5 minutes before turning them onto a rack to finish.
Adapted from"The Best Quick Breads"