These are the best bran muffins I’ve ever made. The very best! The difference between these and the usual bran muffin is that these are made with wheat bran instead of oat bran, producing a slighter lighter color and texture.
Wheat bran’s insoluble fiber speeds the time of what you eat from gut-to-go, keeping you regular. Oat bran’s soluble fiber absorbs water to form a gel, managing blood glucose and lowering blood cholesterol. Both types of fiber help you feel fuller longer, reducing the urge to overeat. These are the best bran muffins I’ve ever made. The very best! The difference between these and the usual bran muffin is that these are made with wheat bran instead of oat bran, producing a slighter lighter color and texture.
This recipe comes from the company that makes wheat bran, oat bran, and several types of flours: rogersfoods.com If you can’t find wheat bran in your local supermarket, try places that stock natural foods - or ask, ask, ask until your grocer brings it in. Plenty of online recipes use wheat bran, so someone out there must want it!
Wheat Bran Muffins:
1-1/2 c. (375 mL) natural wheat bran
1 c. (250 mL) buttermilk (see Note)
1/3 c. (80 mL) canola or preferred vegetable oil
2/3 c. (160 mL) brown sugar
1 large egg, lightly beaten
1/2 tsp. (2 mL) vanilla
1 c. (250 mL) all-purpose flour
1 tsp. (5 mL) baking soda
1 tsp. (5 mL) baking powder
1/2 tsp. (2 mL) salt
1/2 c. (125 mL) raisins or dates (optional)
Preheat oven to 375 deg. F. In a large bowl, combine bran and buttermilk; let stand 5 min. Stir in vegetable oil, brown sugar, beaten egg, and vanilla. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Add to bran mixture and stir until just combined. Gently fold in raisins or dates.
Drop muffin papers into one or two standard-sized muffin pans. Spoon mixture about 2/3 full into each muffin compartment. Bake 20-to-25 min. This recipe yields 12-to-15 muffins.
Note: No buttermilk? Check the Index for How to Make a Buttermilk Substitute.
Will DEFINITELY make these! Easy to find "How to Make a Buttermilk Substitute" in your Index, and good to know one can also use natural yogurt! TIP: I only pre-heat oven when most of the ingredients have been mixed, because that takes me 1/4 hour, then at least 10 min. more to fill the muffin papers. You mean, you don't use those paper cups? My muffin pans are new - ...maybe nothing will stick? Will try 2-3 muffins without the papers, but I do need them when baking for others.
ReplyDeleteTIP: I steam my Thompson Raisins so they're plump and juicy.
QUESTION: How many minutes do these muffins take in the oven?
Using paper muffin liners will keep your pans looking newer, longer. I recommend them - Nicole
ReplyDelete