Buttermilk Bran Muffins
User Reviews
4.1
Buttermilk Bran Muffins
Description
Buttermilk Bran Muffins blend unprocessed wheat bran and oat bran soaked in buttermilk, then combined with creamed butter, light brown sugar, eggs, molasses, and vanilla extract. Raisins and chopped walnuts add chewiness and texture. The dry ingredients include all-purpose flour, baking powder, baking soda, and salt, sifted and folded into the wet mixture.
The muffins are baked at 350°F until a toothpick inserted comes out clean, resulting in a moist, tender crumb with a nutty, slightly sweet taste. The molasses provides subtle depth and warmth to the flavor, complemented by the raisins and walnuts.
These muffins are good for breakfast or snacks, offering a fiber-rich option with a satisfying texture from the bran and mix-ins.
The recipe allows substitutions like apples, bananas, or berries for raisins, and pecans or almonds instead of walnuts, adjusting flavor and texture to preference.
Ingredients
- 1/2 cup wheat bran unprocessed
- 1/2 cup oat bran
- 1 cup buttermilk
- 4 tablespoons butter at room temperature, unsalted
- 1/4 cup light brown sugar lightly packed
- 2 egg at room temperature, extra-large
- 6 tablespoons unsulphured molasses
- 1/2 teaspoon vanilla extract pure
- 1/2 cup raisins
- 1/2 cup walnuts chopped
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350F. Line muffin tin with paper liners.
- Mix the brans with the buttermilk and set aside.
- In a large mixing bowl, cream the butter and sugar until fluffy.
- Add in the eggs, one at a time. Then the molasses and vanilla and blend it well.
- Fold in the bran/buttermilk mixture along withthe dried fruit and nuts.
- In another bowl sift the flour, baking powder, baking soda, and salt together.
- Mix the dry into the wet until just incorporated, don't over mix.
- Fill 10 muffin cups and bake at 350 for about 20-25 minutes until a toothpick comes out clean.
Notes
- Try adding chopped apples, bananas, or berries in place of raisins for different fruit flavors.
- Substitute walnuts with pecans or almonds, or omit nuts altogether if preferred.
- Use unprocessed wheat and oat bran to maintain desired texture and nutritional quality.
- Avoid overmixing the batter once dry ingredients are added to keep muffins tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10muffins
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 43g | 14% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 47mg | 16% |
| Sodium | 191mg | 8% |
| Potassium | 440mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
| Vitamin A | 228IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 93mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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