Bran Muffins
User Reviews
5
Bran Muffins
Description
The Bran Muffins recipe starts by soaking wheat bran cereal in buttermilk for 10 minutes, softening the bran and enhancing the muffin's texture. The dry ingredients, including all-purpose flour, baking powder, baking soda, salt, and raisins, are combined separately before being folded into the wet bran mixture along with brown sugar, vegetable oil, egg, and vanilla extract. Careful mixing avoids overworking the batter, preserving tender crumb.
Baked in a greased or lined muffin tin at 375°F for about 20 minutes, the muffins emerge moist and slightly dense from the bran content. The raisins provide sweet pockets within each muffin, complementing the nutty and wholesome flavor from the wheat bran and brown sugar.
These muffins make a good breakfast or snack option, delivering fiber from the bran and natural sweetness from the raisins and brown sugar. Measuring ingredients by weight and proper soaking are essential steps to an optimal texture.
Room temperature eggs work better for mixing, and using an ice cream scoop helps portion evenly for uniform baking. Ensuring brown sugar is free of lumps prevents uneven sweetness and texture in the muffins.
Ingredients
- 1½ cups wheat bran cereal (not flakes) (100g)
- 1½ cups buttermilk (360ml)
- 1 cup all-purpose flour (120g)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup raisins (80g)
- ½ cup brown sugar 110g, packed
- ⅓ cup vegetable oil (80ml)
- 1 large egg
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 375F. Grease a 12-cup muffin tin or line with paper liners.
- In a large mixing bowl, stir together the wheat bran and the buttermilk. Let stand for 10 minutes.
- Meanwhile, in a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Stir in the raisins.
- After 10 minutes, whisk the sugar, oil, egg, and vanilla into the bran mixture. Add the flour mixture and stir together until just combined. Divide the batter among the muffin cups (about ¼ cup each).
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes before serving.
Notes
- Soak the wheat bran in buttermilk for 10 minutes to soften and improve muffin texture.
- Measure flour and bran by weight for consistent results and to avoid dense muffins.
- Use room temperature eggs to blend smoothly into the batter without overmixing.
- Use an ice cream scoop for even portioning of muffin batter.
- Ensure brown sugar is free of lumps to achieve even sweetness throughout the muffins.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 19mg | 6% |
| Sodium | 238mg | 10% |
| Potassium | 206mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 73IU | 1% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 83mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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