Bran Muffins

Let's Cook

1. Step 1.

   Whisk together in a large bowl: 2 cups all-purpose (250g) or whole wheat flour (260g); 1 ½ cups oat bran (160g) or wheat bran (85g); 2 tablespoons (25g) sugar; (Finely grated zest of 1 orange); 1 ¼ teaspoons baking soda; ¼ teaspoon salt

2. Step 2.

   Beat in another bowl: 2 cups (485g) buttermilk; ½ cup (170g) molasses; 1 large egg; 2 to 4 tablespoons (30 to 55g) butter, melted

3. Step 3.

   Add the buttermilk mixture to the flour mixture and combine with a few swift strokes. Fold in, before the dry ingredients are entirely moist: 1 cup chopped toasted walnuts or pecans; ½ cup raisins or chopped dates

4. Step 4.

   Divide the batter among the muffin cups. Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, about 25 minutes. Let cool for 2 to 3 minutes in the pans. If not serving hot, transfer the muffins to a wire rack to cool. Serve within a few hours of baking.