The World’s Best Bran Muffins

 

I’ve had a lifelong love affair with a delectable bran muffin.

 

 

However, it isn’t always easy to find one. So, I developed my own recipe.

This bran muffin has a delicate flavor and a surprisingly moist, light texture.

The batter needs to chill for several hours, before baking, but can keep for up to a week in the fridge.

This recipe will make about two dozen muffins. You can make as many as you like. I freeze my leftovers. If only using part of the muffin tin, fill the empty tins with water to discourage warping.

Ingredients:

2 cups of Kellog’s All-Bran cereal in the red box
1/2 cup of oatmeal. I used the quick(er)-cooking (not instant ) variety.
1-3/4 cup of all-purpose flour (but you could substitute whole wheat flour if you prefer)
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt if using unsalted butter; if salted butter is used, then 1/4 tsp.
1 Tablespoon of fresh grated orange zest (one medium orange)
3/4 cup of dark raisins (You can leave this out or substitute a different dried fruit of your choice)

One cup of tightly packed brown sugar. I used Trader Joe’s, which is pretty dark, but any brand should be fine.
1/2 cup (one stick) of room-temperature butter.
1 tsp. Vanilla extract.
(If you use light brown sugar or want a bit more depth to the flavor, 2 tsp. of unsulphured molasses. I did use the molasses, but you can leave it out.)

1/3 cup of vegetable oil
3 eggs at room temperature
1-1/2 cups of buttermilk

 

Method

 

Combine the bran cereal and oatmeal in a medium-sized bowl and mix with 2/3 cup of boiling water and one tablespoon of the juice from your orange. (I give you permission to nibble on the rest of the orange after you scrape off the orange zest. Mix well and set aside. Yes, it will be thick and disgusting, lol, but please hang in there.

Mix the flour, salt, baking soda and powder, orange zest, and raisins in another bowl and set aside.

I use a hand mixer, but if you have a stand mixer with a paddle attachment, that’s fine, too.

Cream together the butter, oil, sugar, molasses and vanilla.

Try to resist dipping a finger in to taste. Or don’t try. I won’t tell. ;]

Add in the eggs and beat for a couple of minutes.

Now, beat in the disgusting bran mixture until it’s well incorporated.

Then, add about a third of the buttermilk and beat until well combined.

Alternate with the flour mixture. Do this three times, ending with the flour mixture.

While you shouldn’t over-mix, don’t make the mistake of under-mixing.

And that’s it. Cover the mixture and chill for at least four hours or overnight.

When ready to bake, preheat your oven to 375 degrees.

Line a non-stick muffin tin with parchment cupcake liners, and fill to the top of each cup, but not heaping.

When the oven is ready, place the filled muffin tin in the middle of the oven. I used the convection/bake setting on my new Bertazzoni range. Check after 15 minutes and turn the tin if necessary. Bake time for me is about 22 minutes but check again at @20 minutes. They’re done when a toothpick or knife inserted comes out clean.

Cool for about 30 minutes outside the oven, and enjoy plain or with a little butter or whatever you enjoy.

xo,

 

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