I got this recipe from a ward member while at BYU. She taught a lesson on nutrition and gave out these amazing muffins as well as the recipe. I love them because they taste almost like a cupcake but are packed full of nutrients. They make a lot (24-36, depending on how much you fill the muffin tins), but they freeze well and make an excellent on-the-go (read: college student) breakfast. We never end up freezing them though because the three of us love them so much! The chocolate chips stay melty and gooey even after the muffins are cooled!
3 c. wheat bran (I usually use Bob's Red Mill)
1 c. boiling water
2 c. buttermilk
2 eggs
1 1/2 c. sugar
1 c. canned pumpkin
2 1/2 c. flour
1/2 c. cocoa
2 1/2 tsp. baking soda
1 tsp. salt
1 c. chocolate chips
Let 1 c. bran+1 c. boiling water stand for 5 minutes. Add buttermilk, eggs, sugar, and pumpkin. Combine flour, remaining bran, cocoa, baking soda, and salt. Add pumpkin mixture and chocolate chips. Spoon into muffin tins and bake at 350 for 18-20 minutes. They don't rise very much, so you can fill the muffin tins pretty much to the top.
