Another Good Bran Muffin Recipe
A tried and true bran muffin recipe that starts with wheat bran soaked in coffee.
Servings 8 muffins
Cost 5
Ingredients
- ¾ cup wheat bran (38 grams)
- 3 tablespoons hot coffee or water (42 grams or 45 ml)
- 4 tablespoons unsalted butter (60 grams)
- ½ cup light brown sugar (105 grams)
- 1 tablespoon honey
- 1 tablespoon mild molasses (20 grams)
- 1 large egg
- 1 cup plus 1 tablespoon whole wheat pastry flour or equivalent all-purpose (140 grams)
- ⅓ cup old-fashioned rolled oats (not instant) (35 grams)
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ cup buttermilk
Instructions
- Preheat oven to 375 degrees F Line 6 jumbo muffin cups with paper liners or parchment paper squares. Dampen the parchment lightly, tapping off any water, then push down into the muffin tin so that you have walls of parchment. Alternatively you can just use regular size muffin cups cupcake liners, but only fill ⅔ of the way full. If using regular muffin cups you should get 10-12 muffins.
- Combine bran and coffee (or water). Set aside.
- Melt the butter and mix it with the brown sugar, honey and molasses.
- Beat in the egg and the bran mixture.
- Mix together the flour, oats, cinnamon, salt, baking soda and baking powder.
- Add the flour mixture, alternately with buttermilk, to the bran mixture, beginning and ending with the flour mixture. This is a fairly fluid batter, not one you can pile. Let the muffin batter stand for 10 minutes.
- Fill the muffin cups about ¾ of the way full. Don't go all the way to the top because they need the walls of the pan for support and will bake up flat. Sprinkle with some oats to garnish (if desired).
- Set pan on a cookie sheet and bake for about 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and place on a wire rack to cool slightly before serving.