Classic Bran Muffins Recipe

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These muffins are made with a combination of hearty wheat bran, wholesome buttermilk, and the sweetness of brown sugar and raisins. The result is a batch of delicious, moist muffins with a delightful texture and a burst of flavor in every bite.

Making these muffins at home will give you that bakery-fresh experience without leaving your kitchen. The smell of bran muffins wafting through your home will make it feel like a gourmet cafe! Plus, you can rest easy knowing you've made them yourself, with ingredients you trust.

Moreover, this recipe doesn't involve any complex baking skills or techniques. It's as straightforward as it gets. You just need two bowls, your muffin tray, and the oven. The step-by-step process guides you through from start to finish, ensuring you'll have a batch of amazing bran muffins ready to delight your taste buds.

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INGREDIENTS:

Buttermilk: Traditionally used to tenderize muffins, buttermilk contributes a lovely tang to the flavor profile as well. Opt for fresh buttermilk from your local dairy or grocer. If you can't find any, it's simple to make your own: just add 1 tablespoon of lemon juice or white vinegar to 1 cup of whole milk and let it sit for about 10 minutes until it curdles. For this recipe, you'd need about 1 teaspoon of acid to 20g of milk.

Brown Sugar: Brown sugar imparts a delightful moistness and depth of flavor to the muffins thanks to its molasses content. Look for fresh, soft brown sugar. If it's hard or clumpy, it may be stale. If you only have white sugar, consider adding a bit of molasses to it to mimic the flavor.

Wheat Bran: Wheat bran provides the signature taste and texture of bran muffins, as well as a good dose of fiber. It can be found in most grocery stores, often in the baking aisle or health food section. Be sure to store it in a cool, dry place to keep it fresh.

Raisins: Raisins add natural sweetness and texture. Look for plump, moist raisins. If they feel too dry, you can rehydrate them in hot water or even in some rum or brandy for extra flavor.

Vegetable Oil: The role of vegetable oil is to keep your muffins moist. It doesn't have a strong flavor, which allows the taste of the other ingredients to shine through. Any neutral-tasting oil like canola, sunflower, or even light olive oil will do.

MAIN STEPS:

Hydrating the Bran: A critical juncture in this recipe is Step 3, where the wheat bran is combined with buttermilk. This step helps the bran to soften, absorbing the liquid and plumping up. By doing so, it contributes to a moister final product and should not be skipped or rushed.

SERVED WITH:

Brunch: Avocado Toast (Australia/United States): Originating in Australia but popularized in the United States, this dish consists of ripe mashed avocado on toasted bread. It's often garnished with salt, pepper, and other toppings like eggs or tomatoes. Paired with a bran muffin, it makes a healthy, balanced meal.

Side Dish: Minestrone Soup (Italy): This hearty Italian soup features a vegetable broth filled with beans, onions, celery, carrots, and tomatoes. Pair it with a bran muffin for a comforting, fiber-filled lunch.

Main Course: Chicken Salad (United States): This classic dish consists of chopped chicken, mayonnaise, and various veggies like celery and onion. The wholesome flavor of a bran muffin can nicely balance the creaminess of the chicken salad.

Dessert: Yogurt with Honey and Nuts (Greece): This simple, healthy dessert of creamy yogurt drizzled with honey and topped with nuts pairs wonderfully with a hearty bran muffin.

Cake: Carrot Cake (USA): This sweet and moist cake is made with grated carrots, spices, and typically topped with cream cheese frosting. A bran muffin, less sweet but similarly spiced, could serve as a nice counterpoint.

Drink: Chai Tea (India): This traditional Indian beverage is a spiced milk tea that typically includes a mix of warming spices like ginger, cardamom, and clove. The spice blend complements the hearty flavor of bran muffins nicely, making it an ideal pairing for a snack or breakfast.

ALTERNATIVES:

Breakfast: Bran Pancakes (United States): An excellent way to start your day, these pancakes incorporate bran for a fiber-rich and satisfying breakfast. They're usually served with maple syrup and a side of fruits.

Snack: Bran Rusks (South Africa): Originating from the South African tradition, bran rusks are a dried, hard biscuit that's made from whole wheat, bran, and a bit of sugar. It's perfect for dipping in tea or coffee.

Bread: Irish Brown Bread (Ireland): This hearty, rustic loaf uses whole wheat flour and bran, offering a dense texture and rich flavor that pairs well with butter or marmalade.

Snack: Digestive Biscuits (United Kingdom): These beloved British biscuits, often used as a base for cheesecakes, are made with whole wheat flour, bran, and a touch of sugar, offering a healthy and lightly sweet treat.

Bread: Bran Pita Bread (Middle East): This variation of traditional pita bread includes bran for added nutritional value. It can be filled with various ingredients like hummus, veggies, or grilled meats for a wholesome meal.

Dessert: Bran Date Bars (United States): These are deliciously chewy and sweet bars, made from a mix of dates, bran, and oats. They serve as a nutritious dessert or snack.

Bread: Whole Wheat Bran Naan (India): An alternative to the traditional white flour naan, this version uses whole wheat flour and bran for a healthier twist on the classic Indian bread.

HISTORY:

The birth of the Classic Bran Muffin didn't have a singular visionary or an auspicious culinary moment. It was a practical response to a common need – how to incorporate more healthful, fibrous bran into daily meals in a way that was both delicious and convenient.

The Bran Muffin may not have an accompanying legend or folklore, but its legacy of health and wholesomeness is undeniable. Often hailed as a nutritious alternative to its sweeter muffin siblings, the Bran Muffin has steadfastly been associated with promoting wellbeing through food.

Though it's difficult to pinpoint a specific culture as the originator of the Bran Muffin, its health-centric approach resonates worldwide. Its popularity grew particularly in the United States and Canada, where breakfast cereals and bran-based foods became staples, influencing muffin recipes along the way.

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Today, the Classic Bran Muffin enjoys renewed appreciation in an era where wellness and nutrition are in the spotlight. With more people seeking balanced diets and nutrient-rich foods, the Bran Muffin has found its way back to modern breakfast menus, lunch boxes, and snack counters.

TIPS:

Hydrate the bran: Some chefs recommend hydrating bran with hot buttermilk. The heat further softens the bran fibers leading to a more tender muffin. Just make sure to cool the mixture down before adding the egg to prevent scrambling.

Flavor additions: To elevate flavor complexity, add spices like cinnamon, nutmeg, or cardamom to the flour mixture.

Egg separation technique: Separate the egg yolk and egg white. Beat the egg white until stiff peaks form and gently fold it into the batter as the last step. This can create a lighter muffin with a more delicate crumb.

Ingredients:

Conversions and Servings: Cups (6 Muffins) Cups (12 Muffins) Cups (18 Muffins) Cups (24 Muffins) Cups (30 Muffins) Cups (36 Muffins) Cups (48 Muffins) Imperial (6 Muffins) Imperial (12 Muffins) Imperial (18 Muffins) Imperial (24 Muffins) Imperial (30 Muffins) Imperial (36 Muffins) Imperial (48 Muffins) Metric (6 Muffins) Metric (12 Muffins) Metric (18 Muffins) Metric (24 Muffins) Metric (30 Muffins) Metric (36 Muffins) Metric (48 Muffins)

Directions:

01 - Preheat the oven to 190C / 375F.

02 - Prepare your muffin tray by greasing each cup. Alternatively, you can line each cup with paper muffin liners for easy removal of the muffins after baking... chick is much better!

03 - In a large bowl, combine Wheat Bran and Buttermilk. Let this mixture stand undisturbed for about 10 minutes. This step is important as it softens the Bran, which makes the Muffins moist.

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04 - In the meantime, in another bowl, whisk together Brown Sugar, Oil, Egg, and Vanilla Extract until the Mixture turns light and fluffy. This incorporates air into the Mixture, contributing to a lighter texture in the final Muffins.

05 - Incorporate this light and fluffy mixture into your earlier-prepared Buttermilk and Wheat Bran mixture, ensuring a thorough blend.

06 - In the same bowl, sift in Flour, Baking Soda, Baking Powder, and Salt. Stir everything until just combined - remember, overmixing can result in tough Muffins, so it's important to stop once all the dry ingredients are moistened.

07 - Now, fold in Raisins, distributing them evenly throughout the Batter.

08 - Next, it's time to fill your prepared muffin cups with the Batter. Aim to fill each cup about 2/3 of the way to allow space for the Muffins to rise as they bake.

09 - Place your muffin tray into the preheated oven and bake until the tops spring back when lightly touched. This should take about 15 to 20 minutes.

10 - Once baked, let the Muffins cool in the tray for a few minutes. This makes them easier to remove. Afterward, transfer them onto a wire rack where they can cool completely. Enjoy!

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Notes:

Buttermilk and Bran Mixture: In Step 3, the buttermilk works to soften the bran. This is an essential step in achieving moist and tender bran muffins. Don't rush this step, allow the mixture to stand for the full 10 minutes.

Folding in Raisins: When folding in the raisins in Step 7, make sure they're evenly distributed throughout the batter. This ensures that each muffin has a good amount of raisins.

Raisin Alternative: If you're not a fan of raisins, you can substitute them with other dried fruits like cranberries or chopped dates in Step 7.

Storage: Once the muffins have cooled completely, they can be stored in an airtight container for up to 3 days at room temperature, or in the freezer for up to 2 months.

Buttermilk Substitute: If you don't have buttermilk, you can substitute it with milk mixed with a little vinegar or lemon juice. Mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk and let it sit for 10 minutes to curdle before using.

Vegan Options: For a vegan variation, replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water), and substitute buttermilk with a plant-based milk curdled with vinegar.

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Written by: Uncut Recipes

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