Classic Buttermilk Bran Muffins
These are large, dense, coarse but moist bran muffins. Since bran can absorb water differently depending on moisture levels, I recommend adding the buttermilk gradually. Start with 1 cup. The batter should be thick enough to scoop, yet very moist and not runny.
Servings 12 muffins
Cost 5
Ingredients
- 1 cup all-purpose flour (140 grams)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups unprocessed wheat bran (100 grams)
- 2 large eggs
- 3 tablespoons vegetable oil
- ¼ cup molasses (80 grams)
- ¼ cup brown sugar, packed (50 grams)
- 1 cup thick, shaken buttermilk plus more as needed
- ½ cup your favorite dried fruit (raisins, dates, cranberries)
Instructions
- Preheat oven to 400 degrees F. Grease 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, then whisk in 1 cup of the buttermilk
- Add the bran mixture to the milk mixture and stir until mixed. The batter should be moist, but thick enough to pile into the cup. If it seems dry, begin adding remaining buttermilk 1 tablespoon at a time.
- Divide batter among the muffin tins filling almost to the top.
- Bake at 400 degrees F for the first 8 minutes, then reduce the heat to 350 degrees F and bake for 10 to 12 more minutes.
Notes
I've found that these rise higher if the batter is at room temperature and when the cups are lined with paper liners.