Another Good Bran Muffin Recipe
A tried and true bran muffin recipe that starts with wheat bran soaked in coffee.
Servings 8 muffins
Cost 5
Ingredients
- ¾ cup wheat bran (38 grams)
- 3 tablespoons hot coffee (42 grams or 45 ml)
- 4 tablespoons unsalted butter, softened (60 grams)
- ½ cup light brown sugar (105 grams)
- 1 large egg
- 1 tablespoon mild molasses (20 grams)
- 1 teaspoon vanilla
- ½ cup all-purpose flour (70 grams)
- ½ cup whole wheat pastry flour or equivalent whole wheat (70 grams)
- ⅓ cup old-fashioned rolled oats (not instant) (35 grams)
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 6 tablespoons milk
- 6 tablespoons buttermilk or sour milk** -- sour by adding 1 tsp. vinegar
Instructions
- Preheat oven to 375 degrees F Line a 6 cup muffin pan with paper liners or spray with cooking spray. Note: This makes 6 jumbo size muffins. You'll get at least 8 smaller size muffins.
- Combine bran and coffee. Set aside.
- Cream the butter and brown sugar with an electric mixer. If your butter is soft enough, you can do it by hand. Just beat it really well with a scraper or big spoon.
- Beat in the egg, vanilla and molasses. Beat in the softened bran.
- Mix together the flours, oats, cinnamon, salt, baking soda and powder.
- Combine the milk and buttermilk.
- Add the flour mixture, alternately with milk, to the bran mixture, beginning and ending with the flour mixture.
- Fill the muffin cups almost to the top, sprinkle with some oats to garnish (if desired), set pan on a cookie sheet and bake for about 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and place on a wire rack to cool slightly before serving.