That just about says it all…I love bran muffins. My favourite bakery in Edmonton, Bon Ton Bakery, makes the most delish bran muffins, but it is Sunday morning & they are closed!
So what is a girl to do? Bake them myself! I found a recipe for Bran Muffins from Chatelaine magazine that I had saved months ago…I had saved it in a mailbox on my phone.so I went ahead & made this recipe
It took about 3 bowls, which was ok. The recipe called for buttermilk, I never have buttermilk in the fridge…I did have some buttermilk powder that you see in the picture below but as it turned out..it was outdated so I tossed it & added some vinegar to the milk to sour it. Otherwise I had all the ingredients which was lucky since I would not have run out to the grocery store so early. The only ingredient that I think most people would not have on hand would be the wheat bran & maybe molasses..I had the wheat bran for the Cape Seed Bread ,,, you could pick up a box next time you are out shopping then you can have some on hand.. ready to make these or the Cape Seed bread, but for that you need other ingredients so have a look! That bread is sooo good!
I also had some big white paper muffin cups that I have had forever…so I used those…but they are big & the recipe was for 12 muffins, but I got 8… which is fine with me…a big delicious bran muffin, nother wrong with that!
Here is the recipe
1 1/2 cup wheat bran
1 1/4 cups buttermilk.***I added 1 capful of vinegar to the 1 1/4 cup regular milk & stirred
3/4 tsp baking soda
1/2 cup canola oil *** I am sure you can use any oil here..grape seed, olive oil…
1/2 cup packed brown sugar
2 tbsp molasses
3/4 cup raisins *** I did not have enough raisins so I cut up some dates to make 3/4 cup total…yum!
1 cup flour
1 tsp baking powder
1/4 tsp salt
Preheat oven to 375f
Line a 12 cup muffin tin with paper muffin cups or grease each muffin cup if you don’t want to use paper
- Mix the wheat bran, buttermilk & baking soda in a large bowl,.,,you will be adding the other ingredients to this bowl…& let sit for 10 minutes. I set a timer on my phone
- Whisk the oil, brown sugar, molasses & egg together in another bowl & set aside
- In another bowl or a measuring cup, combine the flour, baking powder & salt together & set it aside as well
- After the 10 minutes, stir the raisins into the bran mixture
- Now add the flour/baking powder/salt to the bran mixture, & mix just until combined & there is not any flour visable
- Add the liquid ingredients & mix
- Divide batter evenly between the prepared muffin cups…I used a pretty big scoop & ended up with only 8 muffins…
- Bake in the pre-heated oven for 15-18 minutes until a tester comes out clean… check at 15 minutes… baking time will depend on the size of the muffins!
- Let cool in the pan for 10 minutes… they are soft so it is best to cool them before moving them or they might break..plus they are hot!!