Do you love bran muffins with your morning coffee or tea? It’s often my go-to breakfast on the go. So, it was a total delight to discover that bran muffin batter could also be baked in a loaf pan. My friend had been telling me about this recipe she had culled from a number of other recipes. The first time I tried it, I added too much water and it was what I call a happy accident. The loaf was as moist as could be and lasted four days. It was as good as the first day it was baked. Who knew water could add that pleasant texture? This reinterpreted breakfast favorite looks as enticing as a tea loaf. When I prepare this, I like to measure out everything in advance so I can put this together quickly. Make sure to toast the wheat bran so it adds an extra …
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