Greek Yogurt on Bran Muffin Waffles

I use oat flour and cornflour and brown rice flour and buckwheat flour as alternates and I make them in my waffle iron!

Classic Bran Muffins
Adapted from The Breakfast Book by Marion Cunningham

2 ½ cups bran
1 1/3 cups whole wheat flour
2 ½ teaspoons baking soda
½ teaspoon salt or more if Kosher salt
2 eggs, beaten
2/3 cup buttermilk
1/3 cup corn oil
1/3 cup molasses
1/4 cup honey
1 cup raisins

for Muffins:
Stir together the dry ingredients and then stir in the wet. Add the raisins. If batter is too dry, don't be afraid to add some more buttermilk. (I mixed the batter with my hands.)

Spoon the batter into 18 greased (or lined) muffin tins. Bake at 425 degrees for 12-15 minutes.

These are best fresh, but leftovers are good, too. They freeze well.

For waffles, follow manufacturers directions. On my waffle iron I bake them at medium or low setting for waffles. Enjoy as an open face sandwich topped with plain Greek yogurt.

UPDATE: 10/16/21, Use 2 overripe bananas (mashed) in place of the raisins in this recipe for a perfect moist waffle.

UPDATE: 10/19/21 Use a cup and a half of unfed sourdough starter and a cup of pumpkin instead of flour and raisins.

UPDATE: 10/21/21 I used 2 Tbsp brown sugar in place of honey for less sweet and dryer batter.

UPDATE: 10/26/21 Skipped the brown sugar and pureed the two bananas with egg, buttermilk + molasses in the blender. Made for even lighter waffles. 1/3 scoop per waffle!

UPDATE: 11/2/2021 Used 1 small can of pumpkin instead of bananas. Skipped the honey/sugar. Added vanilla, ginger and cinnamon. Still using sourdough starter in place of the whole wheat flour. Fantastic!

UPDATE: 11/7/2021 Pumpkin is denser than banana. Use less pumpkin than banana. Try one cup or one and a third cups.