Get the Recipe: Simply Perfect Buttermilk Bran Muffins
These perfect bran muffins start with wheat bran and buttermilk and create wonderfully moist and flavourful muffins. The batter can be kept in the refrigerator for up to 30 days, too!
Ingredients
- 3 cups wheat bran, DIVIDED
- 1 cup boiling water
- 2 large eggs
- 3/4 cup white granulated sugar
- 3/4 cup light brown sugar, packed
- 3/4 cup vegetable or canola oil, or similar neutral-tasting oil
- 2 cups buttermilk, well shaken
- 2 1/2 cups all purpose flour, spooned and levelled
- 4 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup raisins or chopped dates, optional
Instructions
- If using raisins or chopped dates, place them in a small bowl and cover with hot water. Let stand in the hot water while you prepare the muffin batter.
- Add 1 cup of the wheat bran to a medium bowl. Add the boiling water, stir and let stand to cool for 10-15 minutes before starting the batter.
- In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, beat together the eggs, white sugar, brown sugar, oil and buttermilk. Add the soaked and cooled bran mixture and mix in.
- In a separate bowl whisk together the flour, baking soda, salt and the remaining 2 cups of wheat bran.
- Add flour mixture to batter and stir in to combine well. Drain and pat dry the raisins or dates, if using and stir into the batter.
- Transfer the batter to a container with a good tight lid and refrigerate the batter for at least 1 hour before baking in muffin tins as needed. Do not stir that batter after chilling. The batter can be kept in the refrigerator for up to 30 days.
- To bake, line muffin cups with paper liners. Scoop the batter into the muffin cups, filling them almost to the top (a heavy 3/4 full). Bake in a preheat 350F oven (non-convection) for 23-25 minutes, or until a tester inserted in the centre of the muffins comes out clean. Allow the muffins to cool in the muffin tins for 5 minutes, then transfer to a cooling rack to cool.
Notes
Wheat bran can be found in most grocery stores or bulk stores. It is sold in bags sometimes in the baking aisle or sometimes in the natural foods with other grains etc.
Real buttermilk is recommended for best results. Be sure to shake well before pouring. If buttermilk is unavailable, you can use slightly less than the required amount of milk, with 1 1/2 Tablespoons of lemon juice or white vinegar stirred into it. Let it stand for 10 minutes before using it.
Adding raisins or dates to these bran muffins is optional, but if adding, I almost always plump raisins or dates before adding to my baked goods. Plumping simply involves soaking them in hot water for 10-15 minutes before adding to the batter. I've found that dried fruit can sometimes rob baked goods of moisture if they aren't plumped first, resulting in drier baking.
Don't skip the 1-hour chilling time for these muffins. This time allows the bran to soak and soften in wonderful ways before baking and contributes to the lovely texture of the finished muffins.
Be sure to read the notes above this recipe card, for more tips on making this recipe. You'll also find step-by-step photos there, that you might find helpful.
Serving: 1muffin, Calories: 145kcal, Carbohydrates: 32g, Protein: 4g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 30mg, Sodium: 404mg, Potassium: 219mg, Fiber: 5g, Sugar: 24g, Vitamin A: 96IU, Calcium: 62mg, Iron: 2mg
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