We all need a little help sometimes.
Each one of these fluffy delicious bran muffins is made with wheat bran and will give you at least 4 grams of fibre (5 grams is considered an excellent amount).
Why do I say made with wheat bran? It is not made with Bran cereal. Not that anything is wrong with that, some muffins are made with bran cereal. Also, Oatmeal Muffins are made with Oat bran.
These are really good Bran Muffins, without adding way too much sugar or fats, and you won’t have to tell anyone to eat the Bran muffins. They will.
Maybe even nicer than a bowl of All Bran or Bran Buds. Bran Muffins are portable too.
They go very well with coffee! A great way to start your day!
How To Make Bran Muffins using Wheat Bran
INGREDIENTS
Prep time: 35 minutes
Baking time: 20 minutes
Makes 12 muffins
- 1½ cups (90g) wheat bran (36g fibre, 300 calories)
- ½ cup (125mL) boiling water
- ¾ cup (120g) raisins (4.5g fibre, 370 calories)
- ¼ cup (65mL) boiling water
- ¾ cup (185mL) buttermilk
- ⅔ cup (135g) granulated sugar
- ½ cup (120mL) vegetable oil, I used avocado
- 2 large eggs
- 3 Tbsp fancy molasses (not blackstrap)
- ⅔ cup (90g) all purpose flour
- ⅔ cup (85g) whole wheat flour (8.5 g fibre)
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla
1. Grease well, or line, a muffin pan.
2. Pour ½ cup boiling water evenly as possible over the wheat bran. You don’t have to stir it, just let it sit while you prepare the other ingredients.
3. Pour ¼ cup boiling water over the raisins. Set them beside the wheat bran.
4. Combine the flours, baking powder, baking soda and salt. Set aside.
5. In a mixing bowl, combine the oil and sugar. Beat well for about 3 minutes.
6. Beat in the eggs, one at a time, making sure the first is incorporated before adding the next.
7. Stir in the vanilla and the molasses.
8. Pour the buttermilk over the wheat bran that has been soaking and stir it in.
9. Mix that into the egg mixture.
10. Drain any excess water from the raisins.
Add the raisins and all of the flour mixture into the egg/bran mixture and stir just until combined.
Over mixing will form peaks instead of nice domes on your muffins and they don’t rise as nicely, so if it is a bit floury, just leave it because every time you make a scoop, you are mixing more.
11. You should be able to fill all of the muffin tins full (unless your muffin tins are especially large or small, in which case you will have 8 large or 24 small well filled muffin tins.
I place the muffin tray on a baking sheet to reduce over browning the bottoms.
Bake at 375°F/190°C for 18-20 mins for 12 Bran muffins
13-15 mins for 24 small
22-25 for 8 large
Combine equal amounts of butter and honey, about a tablespoon each and melt together.
Brush over the warm muffins. If you don’t have a brush, quickly dip them.
Bran Muffins
Each fluffy delicious Bran muffin made with wheat bran will give you at least 4 grams of fibre (5 grams is considered an excellent amount).
Prep Time: 35 minutes
Bake Time: 20 minutes
Makes 12 Bran Muffins
INGREDIENTS
- 1½ cups (90g) wheat bran (36g fibre, 300 calories)
-
½ cup (125mL) boiling water
- ¾ cup (120g) raisins (4.5g fibre, 370 calories)
- ¼ cup (65mL) boiling water
- ¾ cup (185mL) buttermilk
- ⅔ cup (135g) granulated sugar
- ½ cup (120mL) vegetable oil, I used avocado
- 2 large eggs
- 3 Tbsp fancy molasses (not blackstrap)
-
⅔ cup (90g) all purpose flour
-
⅔ cup (85g) whole wheat flour (8.5 g fibre)
-
1 tsp baking powder
-
1 tsp baking soda
-
½ tsp salt
-
1 tsp vanilla
INSTRUCTIONS
- Grease, or line a muffin pan. Preheat oven to 375°F(190°C).
- Pour ½ cup boiling water over the wheat bran. Set aside while you prepare the other ingredients.
- Pour ¼ cup boiling water over the raisins. Set them aside.
- Combine the flours, baking powder, baking soda and salt. Set aside.
- In a large mixing bowl, combine the oil and sugar. Beat well for about 3 minutes.
- Beat in the eggs, one at a time, making sure the first is incorporated before adding the next.
- Stir in the vanilla and the molasses.
- Pour the buttermilk over the wheat bran that has been soaking and stir it in.
- Mix that into the egg mixture.
- Drain any excess water from the raisins. Add the raisins and all of the flour mixture into the egg/bran mixture and stir just until combined.
- You should be able to fill all of the regular muffin tins full.
Bake at 375°F(190°C) for 18-20 minutes for 12 regular muffins. 13-15 minutes for 24 small. 22-25 for 8 large
Combine equal amounts of butter and honey, about a tablespoon each and melt together.
Brush over the warm muffins. If you don’t have a brush, quickly dip them.
