Bran muffins are really loaded with flavours and make the perfect breakfast food. To start, take about one and a half cups of unprocessed wheat bran and mix with boiling water then stir that together. You just want to moisten the whet bran. Place half a cup of room temperature butter in a stand mixer and beat that until creamy. To that, add one cup of light brown sugar and beat until its light and fluffy.
Beat in two large eggs one at a time and let each incorporate before adding the other. Add pure vanilla extract and molasses to give you nice colour and flavour then beat that in. You will then add the moistened wheat bran into the mixture, that will add flavour and texture. For the dry ingredients, whisk them together before adding them to the batter. Starting with all-purpose flour then add one cup of whole wheat flour, rolled oats, add two teaspoons of baking soda, one teaspoon of baking powder, salt and ground cinnamon. Mix all those together.
For the wet ingredients, prepare three quarters a cup of buttermilk and three quarters a cup of regular milk and just mix them together. Alternate between the wet and dry ingredients starting with about a third of the dry ingredients and adding teh milk until they are all mixed. When you are done, the battery needs to be chilled for several hours or overnight. You can make the butter in the evening and bake them in the morning for breakfast.
Let it chill in the refrigerator for a few hours then preheat your oven to 375 degrees Fahrenheit and then line your muffin pan with parchment paper. Fill them about three-quarters full with the batter and bake them for about 20 minutes or until a toothpick inserted in the centre comes out clean.
- 1 1/2 cups (80 grams) unprocessed wheat bran
- 1/2 cup (120 ml/grams) boiling water
- 1/2 cup (113 grams) unsalted butter, at room temperature
- 1 cup (200 grams) light brown sugar (firmly packed)
- 2 large (100 grams) eggs, at room temperature
- 2 tablespoons (40 grams) unsulphured molasses
- 1 teaspoon (4 grams) pure vanilla extract
- 1 cup (130 grams) all-purpose flour
- 1 cup (130 grams) whole wheat flour
- 2/3 cup (60 grams) old-fashioned rolled oats
- 1 teaspoon (1 gram) ground cinnamon
- 1 tablespoon (5 grams) freshly grated orange zest (one large orange)
- 1/2 teaspoon (2 grams) salt
- 2 teaspoons (8 grams) baking soda
- 1 teaspoon (4 grams) baking powder
- 3/4 cup (100 grams) dark raisins (optional)
- 3/4 cup (180 ml/grams) milk, at room temperature
- 3/4 cup (180 ml/grams) buttermilk, at room temperature
- Place the wheat bran in a bowl and stir in the boiling water. Set aside.
- In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth.
- Add the brown sugar and beat until light and fluffy (about 2 minutes).
- Beat in the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of your bowl as needed.
- Add the vanilla and molasses and beat until well blended. Add the wheat bran and beat until combined.
- In a large bowl, whisk together the flours, oats, cinnamon, orange zest, salt, baking soda, and baking powder. Stir in the raisins, if using.
- Add the flour mixture in three additions, alternately with the wet ingredients (milk and buttermilk), in two additions, to the batter, beginning and ending with the flour mixture.
- Cover and place the batter in the refrigerator until well chilled (several hours or up to about five days).
- When ready to bake the muffins, Preheat your oven to 375 degrees F (190 degrees C) and place the oven rack in the centre of the oven.
- Line a 12 cup muffin pan with paper liners or else butter or spray the muffin cups with a nonstick vegetable spray.
- Fill the muffin cups, using two spoons or an ice cream scoop, about 3/4 full (85 grams) and bake about 17 – 18 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
- Remove from oven and place on a wire rack to cool slightly before serving.