Bran Muffins
I felt like having bran muffins this morning - no idea where that thought came from! - and realized I hadn't already picked a recipe to post on this blog. So, here are a couple to consider the next time I have that random thought.
Banana Bran Muffins
(inspiration recipe found here)
3/4 cup whole-wheat flour
1 cup all-purpose flour
1 cup wheat bran
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
2 large eggs
⅔ cup packed light brown sugar
1 cup mashed bananas (3 small)
1 cup buttermilk or sour milk
1/4 cup melted butter
1 teaspoon vanilla
Classic Bran Muffins
(recipe found here)
Note that this batter is made to sit in the refrigerator at least overnight before baking.
1/2 cup boiling water
1/2 cup bran cereal (not flakes, preferably a wheat bran)
1/3 cup vegetable oil
1 large egg
1 1/4 cups flour
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
1/4 cup brown sugar
1 1/2 cups bran cereal (not flakes)
In a small mixing bowl, pour the boiling water over the half cup of cereal. When cooled, mix in the vegetable oil and egg. While the water/bran mixture cools, whisk together the flour, sugar, baking soda, baking powder and salt in a large mixing bowl. In a large measuring cup, combine the buttermilk and brown sugar, and stir into the dry ingredients. Stir in remaining cereal, then the softened bran mixture. Cover the batter and refrigerate it overnight.
When you're ready to bake, preheat the oven to 375°F. Line a muffin tin with papers, and spray the insides of the papers. Or just grease the muffin cups themselves, if you like a crustier muffin edge.
Stir the batter once or twice, then scoop a heaping 1/4-cup of batter into each prepared muffin cup.
Bake for 20 to 25 minutes, until a tester inserted in the center comes out clean.
Remove from the oven, cool in the pan on a rack for 10 minutes before removing the muffins from the pan.
Banana Bran Muffins
(inspiration recipe found here)
3/4 cup whole-wheat flour
1 cup all-purpose flour
1 cup wheat bran
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
2 large eggs
⅔ cup packed light brown sugar
1 cup mashed bananas (3 small)
1 cup buttermilk or sour milk
1/4 cup melted butter
1 teaspoon vanilla
Combine dry ingredients. Combine wet ingredients. Mix together. Bake at 375 degrees for 18-22 minutes. Makes 12 muffins.
Classic Bran Muffins
(recipe found here)
Note that this batter is made to sit in the refrigerator at least overnight before baking.
1/2 cup boiling water
1/2 cup bran cereal (not flakes, preferably a wheat bran)
1/3 cup vegetable oil
1 large egg
1 1/4 cups flour
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
1/4 cup brown sugar
1 1/2 cups bran cereal (not flakes)
In a small mixing bowl, pour the boiling water over the half cup of cereal. When cooled, mix in the vegetable oil and egg. While the water/bran mixture cools, whisk together the flour, sugar, baking soda, baking powder and salt in a large mixing bowl. In a large measuring cup, combine the buttermilk and brown sugar, and stir into the dry ingredients. Stir in remaining cereal, then the softened bran mixture. Cover the batter and refrigerate it overnight.
When you're ready to bake, preheat the oven to 375°F. Line a muffin tin with papers, and spray the insides of the papers. Or just grease the muffin cups themselves, if you like a crustier muffin edge.
Stir the batter once or twice, then scoop a heaping 1/4-cup of batter into each prepared muffin cup.
Bake for 20 to 25 minutes, until a tester inserted in the center comes out clean.
Remove from the oven, cool in the pan on a rack for 10 minutes before removing the muffins from the pan.
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