American · Dessert
Classic Bran Muffins
A pair of dense, hearty bran muffins built on a buttermilk-soaked oat and wheat bran base, sweetened with molasses and brown sugar and studded with plump raisins. Rustic, wholesome and lightly spiced, this is the honest, old-fashioned American breakfast muffin rather than a dessert-case cupcake.
$1
12 minsPrep
19 minsCook
41 minsTotal
EasyLevel
Nutrition per serving
285Calories
6.5gProtein
10.3gFat
43.3gCarbs
22.4gSugar
3.4gFiber
625mgSodium
47mgChol
1.3gSat Fat
376mgPotassium
92mgCalcium
2.1mgIron
0.2mcgVitamin B12
0.4mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
English Breakfast Tea
local
Whole Wheat Irish Stout
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 200°C (400°F) and line 2 holes of a 6-hole muffin tin with paper cases, half-filling the remaining 4 holes with water.
2
In a small bowl, stir the oat flour into the buttermilk and let it sit for 10 minutes to soften and swell.
3
In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, salt and cinnamon.
4
Whisk the molasses, brown sugar, beaten egg, vegetable oil and vanilla extract into the softened bran mixture until smooth.
5
Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined — a few lumps are fine.
6
Fold in the raisins, taking care not to overmix the batter.
7
Divide the batter evenly between the 2 lined holes, filling each about three-quarters full.
8
Bake for 18-20 minutes, until a skewer inserted into the centre comes out clean and the tops spring back when pressed.
9
Cool in the tin for 5 minutes, then transfer to a wire rack to cool slightly before eating warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 20g20g Whole Wheat Flour
- 35g35g Oat Flour, bran/oat base, mixed with liquid
- 2g2g Baking Soda
- 2g2g Baking Powder
- 1g1g Salt
- 1g1g Cinnamon Ground
- 45g45g Buttermilk, used to soak the bran
- 20g20g Molasses
- 18g18g Brown Sugar
- 25g25g Egg, lightly beaten
- 14g14g Vegetable Oil
- 2g2g Vanilla Extract
- 16g16g Raisin, stirred into the batter
