Oven-Ready Bran Muffins

Bran Muffins

These muffins are delicious and the recipe makes batter for two dozen muffins that can be kept in the refrigerator for up to 4 weeks. Just bake up what you need and keep the rest until you need it. The first batch of these didn’t turn out well because I filled the muffins cups too full and they overflowed! I got the amount right in these. Don’t fill the cups more than 3/4 full! I used silicone muffin cups that I purchased at Marshall’s for $12.99. They are naturally nonstick and can be used over and over again. I highly recommend them if you bake muffins or cupcakes regularly.

This recipe is nice because you can easily do variations on the basic recipe. I love them for breakfast or with soup for dinner. For the muffins shown, I added 1/2 cup of dried cherries to half of the finished batter to make cherry bran muffins and then refrigerated the rest of the batter to use another day. I’ll list the variations at the end of the recipe. This recipe is adapted from the one on the back of the Hodgson Mill Wheat Bran box.

Ingredients
3 C. unprocessed wheat bran (I used Hodgson Mill brand)
1 C. boiling water
1 C. packed brown sugar
1/2 C. butter, softened
2 1/2 C. unbleached white flour
2 t. baking soda
1 t. salt
2 eggs, beaten
2 C. buttermilk

Mix 1 C. wheat bran with 1 C. boiling water; stir and let water absorb into bran. In a separate bowl blend sugar and butter. Mix in the salt and baking soda until well combined. Combine the moist bran with beaten eggs, the remaining two cups of bran, and buttermilk. Alternate adding this egg mixture and the flour to the sugar and butter mixture until everything is well combined.

Place in the refrigerator for future use, or bake immediately. If baking immediately, bake in a preheated 400 degree oven for 15-17 minutes or until a toothpick inserted in the middle of a muffin comes out clean. If you don’t wish to use all the batter at once, store the unused batter in an airtight container for 2 to 4 weeks. Stir the batter well before spooning into prepared muffin cups. Yield: 2 dozen muffins.
Variations: For banana bran muffins add 1 large mashed banana to 1/2 of the batter. Yield will be 14 muffins. For cinnamon bran muffins add 2 t. of cinnamon to the whole recipe to yield 24 muffins. For raisin or cranberry bran muffins, add 1 C. of raisins or dried cranberries to the batter to yield 26-28 muffins. For banana bran muffins add 1 mashed banana to half the batter before putting in baking cups.


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