Nancy Silvertons Bran Muffins
Warm and satisfying, these Bran Muffins are packed with wholesome ingredients and rich flavors—perfect for breakfast or a snack!
Servings: 12 servings
Ingredients
Dry Ingredients
- 2 cups wheat bran
- 1 cup dark raisins
- 1 cup water
- 1/2 cup buttermilk or plain low- or non-fat yogurt
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 large egg white
- 1/2 cup flour
- 1/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Flavor Enhancers
- a few swipes fresh orange zest, unsprayed
Instructions
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with parchment paper or muffin liners.
- In a large mixing bowl, whisk together the water, buttermilk or yogurt, vegetable oil, egg, and egg white until well combined. Add in the fresh orange zest and stir to incorporate.
- In another bowl, combine the wheat bran, flour, whole wheat flour, brown sugar, baking powder, baking soda, and salt. Mix until thoroughly combined.
- Gradually add the dry mixture to the wet mixture, folding gently with a rubber spatula until just combined.
- Gently fold in the dark raisins until evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes before transferring to a cooling rack.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Muffin Tin
- Parchment paper or muffin liners
- Oven mitts
- Cooling rack
Notes
- Store muffins in an airtight container at room temperature for up to 3 days.
- Freeze muffins for up to 3 months for longer storage.
- Reheat in microwave for 15-20 seconds for a warm treat.