I have had so many readers write asking me for a copy of my Naturally Sweet Bran Muffin recipe that I decided to write a column on muffin make-overs. The original recipe for this muffin is in my pamphlet, "Tasty and Healthy Oat Bran Recipes." It is available by sending $1 with a stamped, self-addressed (45 cents), legal-sized envelope to Oat Bran, P.O. Box 19714, Irvine, CA 92713.
This muffin calls for non-fat milk and baking powder. If you prefer the texture of muffins made with buttermilk in this or any other muffin recipe, you need to substitute baking soda for the baking powder. The ratio is 1 teaspoon baking soda for 1 tablespoon baking powder (or one-third the amount of soda for powder). The "rule of thumb" when making muffins is to use baking powder with sweet milk and baking soda with sour milk or any cultured dairy product such as buttermilk or yogurt.