Bran Muffins
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
16 muffins Preheat the oven to 350°F. Grease 16 cups of two standard muffin tins or line with paper liners.
Ingredients
- 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 cups (485g) buttermilk
- ½ cup (170g) molasses
- 1 large egg
- 2 to 4 tablespoons (30 to 55g) butter, melted
- 1 cup chopped toasted walnuts or pecans
- ½ cup raisins or chopped dates
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 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 cups (485g) buttermilk
- ½ cup (170g) molasses
- 1 large egg
- 2 to 4 tablespoons (30 to 55g) butter, melted
- 1 cup chopped toasted walnuts or pecans
- ½ cup raisins or chopped dates
Let's Cook
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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
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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
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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
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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.