These bran muffins are hearty but still light in texture and not too sweet. Toast the bran first for maximum flavor. You can replace the raisins with any dried fruit, like cherries, chopped figs, or chopped apricots.
- Yield: 12 Servings
- Total Time: 40 Minutes
- ¼ cup good-quality vegetable oil, plus more for
- greasing (optional)
- 2 cups wheat bran
- ½ cup all-purpose flour
- ¼ cup light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup raisins
- 1 egg
- 1 cup buttermilk or yogurt
- 1 tablespoon grated orange zest
- 1 teaspoon vanilla extract
How to Make It
- Heat the oven to 350°F. Grease a 12-cup muffin tin or 8-cup jumbo muffin tin with oil or line it with paper or foil muffin cups. Toast the wheat bran on a baking sheet for 6 to 8 minutes. Set aside to cool and turn the oven up to 400°F.
- Whisk the flour, brown sugar, baking powder, baking soda, salt, and cooled wheat bran together in a large bowl. Stir in the raisins.
- Beat the egg, buttermilk, orange zest, vanilla, and oil together in a medium bowl. Add the wet ingredients to the dry ingredients and stir just enough to combine everything.
- Distribute the batter among the muffin cups, filling them about two-thirds full. Bake for 18 to 20 minutes, until the muffins are browned on top and a toothpick inserted in the center of a muffin comes out clean. Cool in the pan on a rack for 5 minutes before removing the muffins. Serve warm or at room temperature. Or cover tightly and keep at room temperature for up to a couple of days.
- DARKER BRAN MUFFINS Heat the raisins with ½ cup water in a saucepan over medium heat; simmer until all the water is absorbed, about 10 minutes. Purée the raisins in a blender or food processor until smooth. Reduce the buttermilk to ½ cup. Add the purée to the wet ingredients along with 3 tablespoons molasses.
- MORNING GLORY MUFFINS Fruit and vegetables add moisture and sweetness to the muffins: Reduce the raisins to ½ cup; fold ½ cup each grated carrots, chopped apple, and chopped walnuts and ¼ cup shredded coconut into the batter.
- BANANA CHOCOLATE CHIP BRAN MUFFINS Substitute 2 mashed bananas for ½ cup of the buttermilk. Substitute 1 cup chopped dark chocolate (about 6 ounces) for the raisins. BERRY BRAN MUFFINS I like blueberries, raspberries, and blackberries: Substitute fresh or frozen mixed berries for the raisins. Sprinkle each muffin with a pinch of granulated sugar before baking.
- HONEY–OAT BRAN MUFFINS Replace the light brown sugar with honey. Substitute rolled oats for 1 cup of the wheat bran. PUMPKIN BRAN MUFFINS Substitute pumpkin purée for ½ cup of the buttermilk. Replace the raisins with ½ cup toasted pumpkin seeds.