ost of
us have two types of muffin recipes in our collection; the ones that we
make for special occasions and the ones that are constantly in use.
Bran Muffins fall into the second category and while they may not be
sophisticated looking or contain exotic ingredients, their wholesome
flavor make them an ideal breakfast food. Of
course, bran is usually touted more for its carbohydrate, fiber,
phosphorous, and calcium content than for its subtle taste but these
muffins are anything but plain.
The addition of orange zest, vanilla, ground cinnamon and oats make these
muffins flavor packed. You could also add chopped nuts,
raisins, or even dried fruits to the batter with excellent results. To spruce up the look of these muffins I have sprinkled the tops with rolled oats, just before baking. Now most bran muffin
batters, and this one is no exception, keep for a few days in the
refrigerator, so you can have fresh muffins whenever you please. This recipe will give you about 14
- 16 standard size muffins but it really
depends on the size of your muffin tins and how much batter you put in
each cup. Obviously, if you like large mushroom tops you will have
to fill your muffin cups very full so you will end up with about 12 muffins.
As
far as the ingredients go, although some bran muffin recipes do use a
commercial bran cereal I have opted instead to use unprocessed wheat bran
which you can find in most grocery stores or else in health food stores. Adding old fashioned rolled oats gives flavor and texture but also gives
you Vitamin B-1, B-2 and E. Buttermilk, along with milk, provides the liquid part of
the recipe and as always, buttermilk adds a wonderful tangy flavor and
moist texture. It is now commercially made by adding
a bacteria to whole, skim, or low fat milk. However, in the past it
was the liquid left over after churning butter. You can make your
own by adding 1 tablespoon of white distilled vinegar, cider vinegar, or
lemon juice to 1 cup of milk. Let stand 5 to 10 minutes before
using.
Place the bran in a bowl and stir in the
boiling water. Set aside.
Cream the butter
with the brown sugar until light and fluffy. Beat in
the eggs, one at a time, beating well after each addition. Add the
vanilla and molasses and beat until well blended. Add the wheat bran and beat
until combined.
In a large bowl, whisk
together the flours, oats, cinnamon, orange zest,
salt, baking soda and powder.
In a small bowl
combine the milk
and buttermilk.
Add the flour mixture,
alternately with the wet ingredients, to the bran mixture, beginning and ending
with the flour mixture. Cover and place the batter in the refrigerator
until chilled (several hours or even overnight).
Preheat oven to 375 degrees F
(190 degrees C) and place the rack in the center of the oven. Line a 12 cup
muffin pan with paper liners or else spray with a nonstick vegetable spray.
Fill the muffin cups, using two spoons or an
ice cream scoop, about 3/4 full and bake about 20 minutes or until a toothpick
inserted into the center of a muffin comes out clean. Remove from oven and
place on a wire rack to cool slightly before serving.
Makes 14 - 16 standard-sized muffins.
Recipe Adapted from:
Mushet, Cindy. 'Baking with
the American Harvest' Newsletter. Santa Monica: 1993.
Note: You can make your own buttermilk by adding 1 tablespoon of
white distilled vinegar, cider vinegar, or lemon juice to 1 cup of milk.
Let stand 5 to 10 minutes before using.
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ost of
us have two types of muffin recipes in our collection; the ones that we
make for special occasions and the ones that are constantly in use.
Bran Muffins fall into the second category and while they may not be
sophisticated looking or contain exotic ingredients, their wholesome
flavor make them an ideal breakfast food. Of
course, bran is usually touted more for its carbohydrate, fiber,
phosphorous, and calcium content than for its subtle taste but these
muffins are anything but plain. 
