Oven Ready Bran Muffins
Bran muffin batter which can be baked on an as-needed basis.
Servings 24 muffins
Cost 5
Ingredients
- 3 cups unprocessed wheat bran, divided use
- 1 cup boiling water
- ½ cup butter, softened or use oil (I like a mix of almond & olive)
- 1 cup very tightly packed light or dark brown sugar (220 grams)
- 1 ½ teaspoons vanilla extract
- 2 ½ cups unbleached white flour, spoon lightly or weigh (320 grams)
- 2 teaspoons baking soda
- 1 teaspoon salt (add an extra ¼ teaspoon if using oil or unsalted butter)
- 2 large eggs beaten
- 2 cups buttermilk
- Chopped dates use more or less as needed
- Toasted and chopped walnuts use more or less as needed
Instructions
- Preheat the oven to 400 degrees F. Line as many muffin cups as needed with paper liners. The full batch makes about 24.
- Have ready a plastic storage container to store the batter. You can use this to stir together the flour mixture or soften the bran if you like.
- In a large bowl or a saucepan, combine 1 cup of the bran and 1 cup of boiling water and let stand to soften and cool while you mix the other ingredients.
- In a mixing bowl, beat together the oil or softened butter, sugar and vanilla. If you use softened butter, make sure it's very soft (almost melted) and just beat it with a spoon or low speed of mixer.
- Add the eggs, the remaining 2 cups of bran (stir until blended) and buttermilk to the softened butter mixture, then stir in the flour mixture, followed lastly by the softened bran.
- Thoroughly combine the flour, baking soda and salt (you can do this in any bowl, or just use your storage container) and stir into egg mixture.
- Place in the refrigerator for future use, or bake at once.
- To bake, divide evenly among muffins pans or stir the batter before baking and use however much you need. At this point, you can also stir in dates and walnuts.
- Fill the muffin pans almost to the top and bake for 15 minutes or up to 22 (if using oil, they might take a little longer).
- Store any leftover batter in an airtight container.