I don’t usually like muffins. To me they are just bald cupcakes…..without the good part–The Icing!!!
That being said, I decided to try a recipe out on my family as I’m always on the hunt for good snacks to feed them & supplement the bad treats I occasionally make 😉
I came across a recipe for bran muffins while browsing online and it looked like it might be good. After trying it out myself (with a few substitutions along the way) I walk away converted (for this bran muffin recipe anyway) and have filed it away as a “keeper” that even I–the muffin hater, will eat.
Try it out and see for yourself!
The Best Ever Bran Muffins
2 cups wheat bran –(I used oat bran)
1 cup, plus 1/2 cup raisins –(I used dried cranberries)
1 cup, plus 1/2 cup water
1/2 cup buttermilk or plain low or non-fat yogurt –(I used buttermilk)
a few swipes of fresh orange zest –(I used the zest from the entire orange)
1/2 cup packed light brown sugar
1/2 cup vegetable oil –(I used canola)
1 large egg
1 large egg white
1/2 cup all-purpose flour
1/4 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1) Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
2) Spread the bran on a baking sheet and toast in the oven for 6-8 minutes, stirring a few times so it cooks evenly. Let cool.
About to get toasted
3) While the bran is toasting, heat 1 cup of the raisins with 1/2 cup of the water. Simmer for ten minutes, or until the water is all absorbed. Puree the raisins in a food processor or blender until smooth.
Mushy
4) In a large bowl, mix together the toasted bran, buttermilk or yogurt, 1 cup water, then mix in the raisin puree, orange zest, and brown sugar.
Cranberries add a nice bit of colour
5) Stir in the oil, egg & egg white.
6) Mix together the flours, baking powder, baking soda, and salt, and sift directly into the wet ingredients. Stir until the ingredients are just combined, then mix in the remaining 1/2 cup raisins.
7) Spoon the batter into the muffin tins, making sure the batter fills the tin, and is mounded slightly in each one. Because muffin tins can vary in size, if your tins are larger, make fewer muffins.
Before
8) Bake for 25 to 30 minutes, or until the muffins feel set in the center.
After
Smelling very good 🙂
They came out moist & tasting very refreshing and dessert-like, I think because of the strong citrus flavour from the added zest & cranberries. I really enjoyed the flavour from the toasted bran which I’d never done before and I think it made a big difference in the overall taste & texture.
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Note: I used dried cranberries as not everyone in the family is fond of raisins….also used more orange zest than called for.
Easy-Button
I’m almost the opposite — I’m not usually a fan of frosting! The main frosting I’ll eat is the super-rich-and-fudgy chocolate type of frosting. But rarely buttercream… Just a bit too sweet for me!