Do you ever crave bran muffins? I do. I love a good bran muffin, and it’s hard to get one in Btown. Last week, I was on the hunt for one. After trying 4 bakeries or shops that should sell a bran muffin in the morning hours, I gave up and decided to go to the grocery store and buy the ingredients to make a few batches at home. After a couple of tries, I came up with this combination. The result? A not too heavy, not too light muffin that has just the right balance of sweet, fiber and flavor. Way better than anything sold on the shelf of a store. Oh, and unless you are buying from a local store, it was probably baked in Wisconsin. Not that I have anything against Wisconsin.Make two batches and freeze one, just in case you get a craving and want a good bran muffin for breakfast. Or lunch. Or dinner.
You’re going to love these.
Buttermilk Bran Muffins
A Bountiful Kitchen
1/4 cup vegetable or canola oil
1 1/2 cups All Bran cereal
1 cup buttermilk
2 eggs, beaten
3/4 cups raisins
2 tablespoons molasses
1/4 cup dark or light brown sugar, packed
1 teaspoon vanilla
3/4 cup whole wheat flour
1/2 cup white flour
1 teaspoon soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
Wheat Bran or Wheat Germ for sprinkling on top (optional)
Preheat oven to 400 degrees.
Grease a twelve muffin cups.
In a large bowl, combine oil, All Bran cereal and buttermilk. Let sit for about 5 minutes.
Add eggs, raisins, molasses, brown sugar and vanilla. Stir just until ingredients are incorporated.
Add to the large bowl: wheat and white flours, baking soda, baking powder, cinnamon and salt.
Fold into the wet ingredients.
Scoop batter into greased muffin cups. Fill all cups evenly, as full as possible.
Sprinkle with wheat bran or wheat germ.
Bake at 400 on center rack for about 15-18 minutes, or until muffin springs back when touched lightly.
-These muffins are sweet, slightly from the cereal, sugar and molasses. The raisins also add sweetness. If you aren’t a fan of raisins, but would like to have the natural sugar, you may grind the raisins in a food processor and then add to the batter.
-This recipe freezes well. Bake as directed and let cool completely. When cooled, wrap individually, freeze for easy take and eat while at school, work, etc. Or place in one large Ziplock bag in the freezer.
To thaw quickly, place on a paper towel, and microwave for about 30 seconds.