I’m parking this recipe here for anyone interested. These bran muffins are pretty good! They’re made with whole wheat flour, whole bran, a combination of molasses and brown sugar and not a lot of oil.
With 1 1/2 cups of whole bran, they have a rather coarse texture that true bran lovers should appreciate. Or at least I do!
Bran Muffins
Prep time
Cook time
Total time
Just another recipe for bran muffins.... This one is originally from John Phillip Caroll, a contributor to The Baker's Dozen Cookbook. The original recipe yields 12, but I suppose the muffin tins I used were smaller because I got 14.
Author: Cookie Madness
Recipe type: Breakfast
Cuisine: American
Serves: 12
Ingredients
- 1 cup (275 grams) whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups bran
- 1 1/4 cups (10 oz) buttermilk
- 2 large eggs
- 3 tablespoons vegetable oil
- 1/4 cup molasses
- 1/4 cup packed light brown sugar (50 grams)
- 1/2 cup dried cranberries or raisins
Instructions
- Preheat oven to 400 degrees F. Grease or spray 12 muffin cups or line with paper liners.
- Mix the flour, baking soda, and salt together very thoroughly, then stir in the bran.
- In a large mixing bowl, whisk together the eggs, oil, molasses and brown sugar until blended, then whisk in the buttermilk
- Add the bran mixture to the milk mixture and stir until blended, then stir in the dried fruit.
- Divide batter among the muffin tins filling almost to the top.
- Bake for 18 minutes (check at 15).
- Note: You may have some extra batter depending on the capacity of your muffin cups.
Notes
I've found that these rise higher if the batter is at room temperature and when the cups are lined with paper liners.
Leave a Reply