|Nutritional Guidelines (per serving)|
|Servings: 1 dozen (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 2g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Oddly, it is surprisingly hard to find a recipe for simple, quick, and easy bran muffins, the assumption (perhaps) being that either everyone already knows how to make them or they are somehow boring if they have not been embellished in some way.
But is that really what the world has come to? Is a muffin recipe considered boring if it does not feature popcorn, M&Ms, cream cheese, or carrots? In the interest of keeping things classic, traditional, and sacred, here is an unadulterated, basic recipe for bran muffins.
It is simple. It is not gluten-free, not vegan, and not low-fat. It does not have blueberries nor is it made with oat bran or bananas or in a crockpot. Not that there is anything wrong with any of those things. But sometimes you just want a straight-up bran muffin. This recipe does have raisins. But that is almost mandatory in a bran muffin.
Rather than using bran cereal or something similar use actual wheat bran. You can get it at the store, possibly in the health foods aisle that most stores seem to have these days. If your supermarket does not have an aisle like that, you can also get wheat bran online.
- 180 grams all-purpose flour (about 1 1/2 cups, sifted)
- 80 grams wheat bran (about 1 1/3 cups)
- 1/2 cup sugar (granulated)
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. ground cinnamon
- 1/8 tsp. freshly ground nutmeg
- 1/2 cup raisins
- 4 tbsp. butter (1/2 stick)
- 1 large egg
- 1 cup milk (whole)
- 40 grams molasses (about 1/4 cup)
- low-fat tsp. vanilla extract (pure)
Preheat your oven to 400 F.
Combine the flour, bran, sugar, baking powder, salt, cinnamon, nutmeg, and raisins. Stir to distribute everything evenly. Mixing the raisins in with the dry ingredients helps prevent them from sinking to the bottom of the muffins while they bake.
Heat the butter in the microwave, in a microwave-safe bowl, for about a minute, until it is liquefied but not sizzling. You just want to be able to pour it.
In a separate bowl, beat the egg, then add the milk, molasses, and vanilla.
Thoroughly grease and flour a 12-cup muffin pan (or use paper muffin liners).
Make sure the melted butter is warm but not hot. Pour it slowly into the bowl with the liquid ingredients, whisking with a fork to incorporate it thoroughly.
Now add the liquid ingredients to the dry ones and mix gently with a wooden spoon to combine. Scrape down toward the bottom of the bowl to make sure any pockets of dry ingredients get mixed in. But do not mix too long or too forcefully. Slow and gentle. Stop stirring once everything is moistened. The batter will still look lumpy.
Let the batter rest for 10 minutes to allow any dry pockets of flour to dissolve while the gluten in the flour has time to relax.
Gently spoon the batter into the prepared muffin pan and get them into the oven right away.
Bake 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in the pan for 5 to 10 minutes, then turn out onto a wire rack to finish cooling.