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Bran Muffins Recipe
Ingredients:
- 1 cup bran cereal
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 egg
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup optional raisins
Instructions:
- Preheat your oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
- In a large bowl, combine the bran cereal and buttermilk. Let sit for 10 minutes.
- Add the vegetable oil, egg, brown sugar, and vanilla extract to the bran mixture. Mix well.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Fold in the raisins if using. Divide the batter evenly among the muffin cups.
- Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
What You Will Need
Read more: Banana Muffins Recipe
What you will need to make bran muffins
- Bran cereal: Adds fiber and texture, making muffins hearty and nutritious.
- Buttermilk: Provides moisture and tanginess, helping to tenderize the muffins.
- Vegetable oil: Keeps muffins moist and tender, adding richness without overpowering flavors.
- Egg: Binds ingredients together, providing structure and lift.
- Brown sugar: Adds sweetness and a hint of molasses flavor, enhancing overall taste.
- Vanilla extract: Infuses a warm, aromatic flavor, complementing other ingredients.
- All-purpose flour: Forms the base, giving structure and stability to muffins.
- Baking soda: Leavens the batter, ensuring muffins rise and become fluffy.
- Raisins: Optional, but adds bursts of sweetness and chewy texture.
Tools and Instruments Needed
What tools/instruments will be needed to make Bran Muffins Recipe
- Mixing bowl: Essential for combining wet and dry ingredients without making a mess.
- Whisk: Helps to evenly mix dry ingredients and incorporate air for fluffier muffins.
- Muffin tin: Provides structure and shape, ensuring muffins bake evenly.
- Measuring cups: Ensures precise ingredient quantities for consistent results.
- Wooden spoon: Ideal for mixing batter without overworking it, maintaining a tender texture.
- Wire rack: Allows muffins to cool evenly, preventing soggy bottoms.
Bran Muffins Recipe
Healthy and delicious bran muffins perfect for breakfast or a snack.
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Ingredients:
Main Ingredients
- 1 cup Bran cereal
- 1 cup Buttermilk
- 1/2 cup Vegetable oil
- 1 Egg
- 1/2 cup Brown sugar
- 1 tsp Vanilla extract
- 1 cup All-purpose flour
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Raisins optional
Instructions:
- Preheat your oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
- In a large bowl, combine the bran cereal and buttermilk. Let sit for 10 minutes.
- Add the vegetable oil, egg, brown sugar, and vanilla extract to the bran mixture. Mix well.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Fold in the raisins if using. Divide the batter evenly among the muffin cups.
- Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes:
These muffins can be stored in an airtight container for up to 3 days or frozen for up to 3 months.
Read more: Muffins Recipe
Nutrition value:
Calories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gCholesterol: 20mgSodium: 200mgPotassium: 150mgFiber: 4gSugar: 12gVitamin A: 50IUCalcium: 50mgIron: 2mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the batter as directed.
- Cover the bowl with plastic wrap.
- Store in the fridge for up to 24 hours.
- When ready to bake, preheat the oven and fill the muffin tin.
Freezing Instructions
- Bake muffins as directed.
- Let them cool completely.
- Wrap each muffin in plastic wrap.
- Place wrapped muffins in a freezer bag.
- Store in the freezer for up to 3 months.
- To reheat, unwrap and microwave for 30-45 seconds.
Using buttermilk in bran muffins not only adds moisture but also helps activate the baking soda, giving the muffins a lighter texture.
Frequently Asked Questions
FAQ:
Can I use a different type of cereal instead of bran cereal?
Yes, but it might change the texture and flavor slightly.
How do I store leftover muffins?
Keep them in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Can I substitute the buttermilk with something else?
You can use regular milk mixed with a tablespoon of lemon juice or vinegar as a substitute.
Are there any add-ins that work well with this recipe?
Chopped nuts, chocolate chips, or dried fruits like cranberries can be great additions.
Can I make these muffins gluten-free?
Yes, by using a gluten-free flour blend instead of all-purpose flour.
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