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Oat Bran Muffins Recipe


Oat Bran Muffins: Preheat your oven to 400 degrees F (200 degrees C) and place the oven rack in the center of the oven. Line a 12 cup muffin pan with paper liners or you can butter or spray the muffin cups with a nonstick vegetable spray. 

In a large bowl, stir or whisk together the oat bran, flours, brown sugar, baking powder, baking soda, salt, ground cinnamon, and orange zest. Stir in the raisins.

In another bowl, whisk the egg, and then stir in the molasses, vanilla extract, oil, buttermilk, and milk.

Add the wet ingredients to the dry ingredients, and stir just until combined. Do not overmix. 

Evenly fill the muffin cups with the batter. If desired, sprinkle the tops of the muffins with rolled oats. Bake for about 15 to 18 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 about 12 standard-sized muffins.

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Oat Bran Muffins:

1 cup (115 grams) oat bran

1/2 cup (65 grams) whole wheat flour

1/2 cup (65 grams) all purpose flour

1/2 cup (100 grams) light brown sugar

1 1/2 teaspoons (6 grams) baking powder

1/2 teaspoon (2 grams) baking soda

1/2 teaspoon (2 grams) salt

1/2 teaspoon ground cinnamon

2 teaspoons freshly grated orange zest (outer skin of orange)

1/2 cup (70 grams) raisins (golden or dark)

1 large egg (50 grams), at room temperature

1/4 cup (60 ml/95 grams) unsulphured molasses

1 teaspoon (4 grams) pure vanilla extract (optional)

2 tablespoons (25 grams) flavorless oil (vegetable, corn, canola, safflower, or a light olive oil)

3/4 cup (180 ml) buttermilk, at room temperature

1/2 cup (120 ml) milk, at room temperature