Oven Ready Bran Muffin
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Oven Ready Bran Muffins with Walnuts and Dates

Bran muffin batter which can be baked on an as-needed basis.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Servings: 24
Author: Cookie Madness

Ingredients

  • 3 cups unprocessed wheat bran Hodgson Mill
  • 1 cup boiling water
  • 1 cup brown sugar I used a mixture of light and dark
  • 1/2 cup butter softened
  • 1 1/2 teaspoonss of vanilla extract
  • 2 1/2 cups unbleached white flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs beaten
  • 2 cups buttermilk
  • Chopped dates use more or less as needed
  • Toasted and chopped walnuts use more or less as needed
  • Optional: Quick icing see note

Instructions

  • Preheat the oven to 400 degrees F. and line as many muffin cups as needed with paper liners. The full batch makes about 24.
  • Combine 1 cup of the bran and 1 cup of the boiling water.
  • In a separate bowl blend sugar and butter (I used a handheld mixer for this and creamed the two). Beat in vanilla extract.
  • In another bowl or on a sheet of foil, combine the flour, baking soda and salt.
  • Combine the moistened bran with beaten eggs, the remaining 2 cups of bran and buttermilk, then stir it all into the creamed sugar/butter mixture. With a large mixing spoon, stir in the flour mixture.
  • Place in the refrigerator for future use, or bake at once.
  • To bake, divide evenly among muffins pans or stir the batter before baking and use however much you need. At this point, you can also stir in dates and walnuts.
  • Fill the muffin pans almost to the top and bake for 15 minutes. Let cool completely, then spoon icing over the top if desired.
  • Store any leftover batter in an airtight container.

Notes

Quick icing – Since these muffins can be baked all at once or as needed, I kept the icing recipe on a small scale. It’s best to put it on when the muffins are completely cool so that the icing firms up quickly and stays opaque. Microwave 1 ½ teaspoons of butter and 1 tablespoon of milk in a 2 cup glass measuring just until butter melts and milk is hot. Add a few spoonfuls of sugar and stir until smooth, then continue adding sugar and stirring until you get the consistency you like. Add a dash of vanilla. Spoon or drizzle over cooled muffins