Makes about 9 large muffins
It doesn't take long to whip up a batch of these delicious, healthy muffins. This is not a temperamental batter, so feel free to experiment by stirring in whatever fruits or nuts or other things you like into the basic recipe—or try one of my other versions listed below.
Over the past few years I've noticed that the texture and weight of bulk organic wheat bran can vary considerably—some are much heavier than others. This can also happen with oat bran. If you're weighing your brans, you might want to also measure them out in measuring cups the first time, and if you've weighed out significantly more or less bran than the recipe, considering altering the amounts.
Liquid ingredients are listed by weight—not fluid ounces—so you can pour them straight into the bowl on the scale, too. When adding the baking soda, baking powder, and salt, I recommend weighing in grams or using measuring spoons, as most home kitchen scales are not precise enough to accurately weigh such tiny amounts in ounces.
2 cups (5¾oz / 164g) organic wheat bran
1 cup (5oz / 141g) organic oat bran
1 cup (6oz / 170g) organic whole wheat flour
2 teaspoons (12g) baking soda
1 teaspoon (6g) baking powder
1/2 teaspoon (4g) salt
2 large eggs
2/3 cup (5oz by weight / 156g) milk
2/3 cup (5½ oz / 156g) yogurt
1/3 cup (2¼ oz / 65g) safflower oil (or other neutral oil)
1/3 cup (3¾ oz / 108g) sweet molasses or cane syrup
1/3 cup (3¾ oz / 108g) honey
1 teaspoon (6g) pure vanilla extract (optional)
Place oven rack in middle of oven and heat oven to 375°. Grease a standard size muffin pan or line cups with paper liners.
Combine the wheat bran, oat bran, whole wheat flour, baking soda, baking powder, and salt in a large bowl and set aside. Combine the eggs, milk, yogurt, canola oil, molasses, and honey in a small bowl and mix well. (Note: you can use all honey or all molasses instead if desired.)
Pour the wet ingredients into the dry ingredients and mix with a rubber spatula just until combined.
Generously fill the muffin cups with batter. I use stainless steel scoops, which are also great for portioning out cookie dough.
Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Cool the muffins in the pan for 10 to 15 minutes, then carefully remove them from the pan and serve warm, or let cool on a wire rack.
Store muffins in an airtight container for up to 3 days or freeze. (I think they taste even better the second day.) Defrost muffins at room temperature, or in the microwave if you're in a hurry.
Blueberry Bran Muffins
Makes about 10 large muffins. Follow Basic Bran Muffin recipe, but gently fold 1½ cups (7½ oz/214g) fresh or frozen blueberries into the batter. There is no need to defrost frozen berries, but do quickly rinse off any ice with cold water. Note to blueberry lovers: I made a batch of these yesterday and, using my MoreMoreMore philosophy, crammed 2 cups of big fat blueberries into the batter—yum.
Blueberry Banana Bran Muffins
Makes 12-14 large and very moist muffins. Follow Basic Bran Muffin recipe, but stir mashed very ripe banana (2 small bananas, about about 9 oz/255g including peel) into wet ingredients. Then gently fold 1½ cups (7½ oz/214g) fresh or frozen blueberries into the finished batter. Baking time may need to be increased to 25 to 28 minutes.
Cranberry Orange Bran Muffins
Makes about 10 large muffins. Follow Basic Bran Muffin recipe, but replace the 2/3 cup milk with 2/3 cup orange juice and omit the vanilla extract. Stir 1 cup (4½oz/127g) orange flavored dried cranberries (I recently discovered these at Trader Joe's and think they are absolutely wonderful) or regular dried cranberries to finished batter. For muffins with more orange flavor, stir 1 teaspoon finely chopped or grated orange zest into the wet ingredients.
Recipe source: FarmgirlFare.com
http://www.farmgirlfare.com/2007/02/back-into-bran-muffins.html
Recipe © Copyright FarmgirlFare.com
