Healthy buttermilk muffins

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Adapted from The New York Times This is a long-time favorite recipe. The original recipe calls for making the muffins in a 6-cup jumbo muffin tin, which is especially fun, but which maybe isn't the most practical if you are feeding a small crowd. A 12-cup muffin tin works beautifully. Salt: If using table salt or Morton kosher salt, use 3/4 teaspoon. If you are sensitive to salt altogether, use 1/2 teaspoon salt.

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These Buttermilk Bran Muffins (with nuts, chocolate chips, raisins, cranberries, or coconut) makes 4 dozen (batter stores for up to 6 weeks). Makes 4 dozen muffins (48).

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