Old Fashioned Bran Muffins With Buttermilk

Desire to know what I've been dreaming about baking for weeks? Here it is! Quondam-fashioned bran muffins, rich with molasses flavor and bursting with walnuts and plump raisins.

A little dissimilar than my usual blistering expeditions, agreed. Allow me explain…

The fixation started when I bought a bran muffin in the cafeteria where I piece of work. And then another. And then another. It became a daily habit I knew I needed to quit. I mean, 'Yay!' for fiber and season, of class. But it's definitely a 'Boo!' for spending also much money on something I *knew* I could brand better, and for manner less coin, on my own.

I started my quest by searching through a million bran muffin recipes online. I was looking for an authentic recipe, the kind that uses wheat bran, not All-Bran cereal or a similar imposter. Finally, I came upon a basic bran muffin recipe I could piece of work from, and piece of work I did.

Making four batches in the past few weeks, I tweaked this and that, working hard to get texture and season just right. I wanted it to exist hearty but non heavy; sweetness but not sickeningly so. There was a lot of sense of taste-testing. And boy did it work!

I tell yous – I've never been more regular.

About my breakfast habits, I hateful. At present my daily wake-upwards includes not just my beloved common cold-brewed java, but these killer bran muffins. It's a beautiful, flavorful morning time every solar day!

What's the large whoop about bran muffins?

Bran muffins reside in a category all their own, their popularity spanning decades. They were the darling of the breakfast set long before microwaved egg sandwiches, enormous chocolate bit muffins, and $4 coffees were the norm. They fifty-fifty pre-date the invention of chocolate fries!

More than chiefly, bran muffins are from an era when treasured recipes came from your grandmother, non from some (clever, communicative, and sassy) stranger on the Cyberspace And today these little treats yet have a following. Why? Maybe it's the securely satisfying molasses flavor or the fact that they're then filling. Simply mayhap it's because they simply test like nix else.

So, back to my quest. In the end, did I brand a bran muffin that was IMHO meliorate, and for less money? Absolutely yeah! They're light yet hearty, packed with molasses flavor, and evangelize big on diet. (Update: this bran muffin is so fabulous, it was featured on a pop website!)

While I don't usually crunch the specific numbers for my recipes (it's time consuming!), I did in this case, equally I was curious.

Dietitians are just mathematicians who love food.

Each muffin has 240 calories, v grams fiber, and 5 grams protein. That's a mighty fine diet contour that I'd gladly pit against ANY store-bought muffin anywhere!

They besides have but 2 teaspoons of added sugar. How practice I know that? Because I know there'southward xvi tablespoons in a cup, and there are iii teaspoons in a tablespoon. There was simply i/2 loving cup of added sugar (=>eight tablespoons => 24 teaspoons) of full added sugar in the recipe, thus divided past 12 muffins, that's just 2 teaspoons per.

OK, math class is over 🙂 If you're thinking at present it'southward time to add bran muffins to your own daily wake-upwards, scroll down to the recipe. Be certain to check out my recipe tips, too, for a couple of short cuts and variations.

Old-Fashioned Bran Muffins

These old-fashioned bran muffins make for a groovy breakfast or snack. The molasses and spices come through for not bad flavor in a hearty muffin with a suprisingly tender crumb.

Prep Time twenty minutes

Melt Time 20 minutes

Total Time xl minutes

Servings 12 muffins

Calories 240 kcal

• 1/4 cup light dark-brown carbohydrate packed
• 1/4 loving cup blackstrap molasses
• 1/ii loving cup unsweetened absurdity
• iii/4 cup milk cow's milk, soy, almond – whatever variety of milk will do
• ii large eggs lightly beaten
• 7 tablespoons canola oil about 1/3 loving cup plus ane tablespoon
• 1 cup wheat bran
• one one/ii cups whole wheat pastry flour
• one tablespoon blistering powder
• 1/four teaspoon blistering soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 3/four teaspoon ground cloves
• 1/2 cup raisins optional
• ane/ii cup chopped walnuts optional

1. Preheat oven to 400 degrees Fahrenheit. Position the rack in the center of the oven. Prepare a standard muffin tin either past ane) coating each well with a generous layer of spray oil, or 2) lining each well with a cupcake liner. Ready bated.

2. In a medium bowl, add the brown sugar, molasses, applesauce, milk, eggs, and oil. Stir with a whisk or big spoon until well combined.

3. In a separate bowl, combine the wheat bran, pastry flour, baking powder, baking soda, salt, cinnamon and cloves. Stir with a fork until well combined. Pour the dry ingredients into the moisture ingredients. If yous are using raisins and walnuts, add together them at this point as well. Stir together everything just until all dry ingredients are incorporated. Do not overmix.

4. Fill each well nearly full (near 80% total). Dot the tops with a few raisins and walnuts, if desired. Bake for xviii-20 minutes.

5. The muffins are done when the top is no longer wet and is set. Be sure to check their doneness by touch (Hot! Be careful!) as the batter is dark brownish and, thus, information technology'south difficult to tell doneness by sight. Allow the muffins to rest in the pan for a few minutes, before removing them to proceed cooling on a rack.

6. Once they're completely cool, store in an airtight container. They're all-time eaten in the first few days, but will stay fresh for upwardly to a week. Yous can also freeze them for upwardly to 6 months.

*You lot may substitute all-purpose flour or whole wheat flour for the pastry flour called for in the recipe. The texture will be slightly dissimilar with each, just not noticeably so.

*Consider keeping individual servings (I call them 'snack packs') of unsweetened applesauce in your pantry for baking purposes. They accept a long shelf life, and prevents you from needing to buy a jar of absurdity which, uneaten, will turn moldy in the fridge in just a matter of weeks.

*Endeavor adding fresh or frozen blueberries in place of the raisins and walnuts for a delicious twist!

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