june 15, 2016

bran muffins

If I had to chose my favorite variety of muffin, these days I’d pick blueberry. But tied for a close second would be a bran muffin, with or without raisins. As a child, bran would have easily taken the number one slot even over chocolate chip. There was something about the hearty yet moist texture that’s always had me hooked. Bran muffins of course vary in taste but these are as good as any I’ve had, with some subtle spice and lots of tender chew.

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Bran Muffins
Serves: 12 muffins
  • 2 cups unprocessed wheat bran
  • 1⅓ cup all-purpose flour
  • 1⅓ cup whole wheat flour
  • 2½ teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ¼ teaspoon salt
  • 2½ cups buttermilk
  • 1 cup raw sugar crystals or granulated sugar
  • ½ cup unsweetened applesauce
  • 2 large eggs
  • 3 tablespoons oil
  • 2 teaspoons vanilla extract
  • Old-fashioned oats, for decoration
  1. Position a rack in the center of oven and preheat to 350°. Lightly grease a muffin tray.
  2. Whisk the bran, flours, baking soda, spices, and salt until well combined. Set aside.
  3. In another bowl, using an electric mixer, beat the buttermilk, sugar, applesauce, egg, oil and vanilla until frothy, about two minutes. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a spoon, stir just until combined (do not over-mix).
  4. Divide the batter equally among the prepared muffin cups and sprinkle with raw oats. Bake until the tops spring back when pressed in the center, about 20 minutes (do not over-bake). Cool in the pan on a wire rack for 10 minutes before removing from the cups to cool completely.


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