Sunday, April 1, 2012

Best Bran Muffins

How can Sarah Fennel only be a 20 year old college student and have an arsenal of BEST recipes already under her belt? I've added her to my sidebar so I won't miss a single recipe! Visit her at Broma Bakery and you will see what I'm talking about...

Best Bran Muffins
from BromaBakery
2 cups wheat bran (I used All-Bran)
1 cup, plus 1/2 cup dark raisins
1 cup, plus 1/2 cup water
1/2 cup buttermilk or plain low- or non-fat yogurt
a few swipes of fresh orange zest
1/2 cup packed light brown sugar
1/2 cup vegetable oil
2 large eggs
3/4 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
*I added 1/2 cup chopped walnuts
Preheat the oven to 350ºF. Line a 12-cup muffin tin with paper liners.

Spread the wheat bran on a baking sheet and toast in the oven for six to eight minutes, stirring a few times so it cooks evenly. Let cool. (I just used All-Bran Original cereal, it's the box you probably have seen in your Grandma's kitchen cabinet... the one you wouldn't eat when you were a kid but now CRAVE the taste! It's wheat bran, a single serving is 10 grams of fiber, 40% of your daily fiber requirement making these muffins a very good choice for breakfast or snack.)

While the bran is toasting, heat 1 cup of the raisins with 1/2 cup of the water. Simmer for ten minutes, or until the water is all absorbed. Puree the raisins in a food processor or blender until smooth.

In a large bowl, mix together the toasted bran, buttermilk or yogurt, 1 cup water, then mix in the raisin puree, orange zest, and brown sugar.

Stir in the oil, and eggs.

Mix together the flour, baking powder, baking soda, and salt, and sift directly into the wet ingredients. Stir until the ingredients are just combined, then mix in the remaining 1/2 cup raisins.

Spoon the batter into the muffin tins, making sure the batter is mounded slightly in each one. Because muffin tins can very in size, if your tins are larger, make fewer muffins. (I did use my jumbo muffin tins and a 1/2cup ice cream scoop, it made 10 big, yummy muffins.)

Bake for 25 to 30 minutes, or until the muffins feel set in the center. (I baked them for the full 30 minutes since they were larger.)

As good as these are warm from the oven, they are even better a day later... moist and delicious!


  1. Oh my....this is a winning recipe, I can tell. I can't wait to make these in the new house! What a terrific way to start the mornin'!! Thank you for sharing!

    1. I've had trouble finding bran here so the All Bran cereal works perfectly if you just allow a little time to soak in the water and buttermilk. I made them extra large in the jumbo muffin tins, that way I'm not tempted to eat two!

  2. Oh my, Joy! My sister and I are trying to find a great Bran Muffin recipe. I will absolutely try this one! Thanks...:)JP

    1. This one is really good, very moist... better each day. I think chopping the raisins really intensfies the flavor.

  3. These are my kind of muffin! Thanks for posting the recipe.

    1. Me too Rose, we've been eating these for our breakfast and/or snack. It's roughly 175 calories and loaded with fiber to keep me full. Dieting is so hard so when I find something that helps I want to share!


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