Bran Muffins
User Reviews
5
Bran Muffins
Description
Bran Muffins feature all-bran cereal soaked briefly in buttermilk to soften the bran before being combined with grated carrots, plumped raisins, and optional chopped walnuts. The batter includes a mix of whole eggs and an egg white, light brown sugar, and neutral oil, creating moist and tender muffins. The flour is combined last with baking powder and soda to leaven the muffins without toughening the crumb. Baking at 375°F for about 16-18 minutes results in muffins that are set through with a pleasant texture from the bran and nuts.
The subtle sweetness from brown sugar and raisins complements the earthiness of the bran and carrots. These muffins can serve as a filling breakfast or a nourishing snack. They freeze well once cooled and can be thawed at room temperature or briefly warmed before serving.
For high altitude baking, an additional two tablespoons of flour is advised to maintain structure. To freeze, store in a freezer-safe container for up to three months.
Ingredients
- 1 ½ cups all-bran cereal
- 1 cup buttermilk
- 1 egg
- 1 egg white
- 1/3 cup neutral cooking oil generic cooking oil
- 2/3 cup light brown sugar , packed
- 1 cup carrot grated on small/medium size holes, grated
- 1 cup walnuts optional, chopped
- 1 cup raisins
- 1 Tablespoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Instructions
- Preheat oven 375 degrees F. Line a standard muffin tin with paper liners or grease with cooking spray.
- Add raisins to a small bowl and soak them in hot water for 10 minutes, to allow them to plump. Meanwhile mix together bran and buttermilk, let stand 5 minutes.
- Grate the carrots and chop walnuts (if using) and set aside.
- Add egg, egg white, oil, sugar and vanilla to a mixing bowl and mix by hand until combined. Stir in bran mixture. Stir in carrots, nuts, raisins.
- Stir together flour, salt, soda, and baking powder, then add to the batter, stirring just until combined (don’t over mix!).
- Divide batter among muffin tins, filling them full. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes in the pan before removing to a wire cooling rack to cool completely.
Notes
- At high altitudes, add 2 extra tablespoons of flour to improve muffin structure.
- Cool muffins completely before freezing to maintain texture; store in a freezer-safe container for up to 3 months.
- Thaw frozen muffins at room temperature or warm briefly in a microwave for serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 253mg | 11% |
| Potassium | 353mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 1970IU | 39% |
| Vitamin C | 3mg | 3% |
| Calcium | 98mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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