Prep 10 mins
Cook 15 mins
From the back of a box of Hodgson Mill wheat bran. I like this recipe because you can make the batter in advance and store in the fridge in an airtight container for 2 to 4 weeks. That way I can bake a few fresh muffins whenever I want without having to break out the mixer.
- Mix 1 cup wheat bran with 1 cup boiling water; stir and let water absorb into bran.
- In a separate bowl blend sugar and butter.
- Measure and combine flour, baking soda, and salt.
- Combine the moist bran with the beaten eggs, the remaining 2 cups of bran, buttermilk, blended sugar-butter mixture, and the flour, soda and salt.
- Stir until well blended.
- At this point you can place the batter in the fridge for future use or bake at once.
- When preparing to bake, preheat oven to 400 degrees.
- Stir batter well and spoon into prepared muffin tins.
- Bake 15 minutes.
- Keep remaining mixture in airtight container for 2 to 4 weeks.
Rally good and easy to make
So easy to make and to my opinion they are the healthiest muffins you can make. I do replace butter with sunflower or canola oil (or any other oil that does not have too much flavor) and add to the mix some dried or frozen fruit, like raisins, apricots or prunes, blueberries, some chopped walnut. I also love to add some chia and poppy seeds (1/4 -1/3 cup each).
I shared this recipe with a couple of my friends and now we all make only these muffins, just with different fruits, nuts or seeds added to it. Absolutely delicious!
My husband loves these bran muffins! I always add @ 3/4 cup of raisins. I've been making them for several years, baking up all of the batter and freezing half of them to enjoy later when I slice them in half and then microwave them for 15 seconds.