Hearty Bran Cranberry Muffins
There's something incredibly comforting about a bran muffin. The flavour is somewhat
wholesome: just sweet enough to be a treat but not so sugary as to induce guilt after eating it.
Bran muffin is perfect for breakfast as the bran mixture can be kept unbaked in the refrigerator for up to one week. You can scoop as many or few muffin mixture as you desire, bake them right away so you'll always have fresh, warm muffin when you want it.
Ingredients:
- 1 1/2 cups Wheat bran
- 1 cup Buttermilk
- 1/3 cup Vegetable oil
- 1 Egg
- 2/3 cup Brown sugar
- 1/2 teaspoon Vanilla extract
- 1 cup All -purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1/2 cup Raisins
- 1/2 cup Chopped walnuts
Method:
- Preheat oven to 190 degree C. Then grease 12 muffin cups or line with paper muffin liners.
- In a large bowl, add the wheat bran along with the buttermilk.
- Stir the bran and the buttermilk together. Let the bran soaked in the buttermilk for 10 minutes.
- In another bowl, pour in the vegetable oil. Add an egg and the brown sugar along with the vanilla extract.
- Beat the oil, egg, sugar and vanilla extract together.
- Add this mixture to the buttermilk mixture.
- In another bowl, sift together all-purpose flour, baking powder, baking soda, salt.
- Then add this flour mixture into the bran mixture. Stir together until just blended.
- Fold in the raisins and walnuts. Scoop the batter into the muffin cups.
- Bake in the preheated oven for 15 minutes, or until a toothpick inserted in the centre of muffins come out clean.
Note:
- It is preferred to make the bran batter a day in advance so the bran can soften and the batter thicken.
- For homemade buttermilk, stir 1 tablespoon lemon juice / white vinegar into 1 cup of milk. Let stand at room temperature for 10 minutes.
To bake cranberry bran muffins:
Put wheat bran into a big bowl. Measure 1 cup of buttermilk.
Add the buttermilk into the bowl of wheat bran.
Stir the bran and buttermilk together. Let the bran soaked in the buttermilk for 10 minutes.
Then measure ingredients to be mixed into the bran mixture: brown sugar, vanilla extract, vegetable oil and 1 egg.
Beat the egg in a bowl. Add in the vegetable oil, brown sugar and vanilla extract.
Using a wooden spoon, mix until the brown sugar is dissolved and all the ingredients are well combined.
Add the egg mixture into the bowl with bran mixture.
Mix together until the bran and egg mixture are well combined.
Measure the dry ingredients to be mixed into the bran and egg mixture: all-purpose flour, baking powder, baking soda and salt.
Sift the all-purpose flour, baking powder, baking soda and salt together in a bowl.
Add the sifted flour mixture into the bran mixture.
Stir together untuk JUST blended. Do not OVERMIX.
The bran batter is JUST combined.
Add the dried cranberries into the bran batter.
Lightly fold in the dried cranberries. The cranberries will plump up after soaked in the mixture.
Cover with a cling wrap and keep unbaked in the refrigerator preferably overnight so the bran can soften and the batter thicken.
To bake the muffins:
First preheat oven to 190 degree C (375 degree F). Place the wire rack in the centre of the oven.
Line a 12 cup muffin pan with paper liners.
Using an ice-cream scoop, spoon the bran batter into the muffin cups. Garnish with some rolled oats on the top of each muffin.
Bake in the preheated oven for 15 minutes or until a toothpick inserted in the centre of the muffin comes out clean.
Remove the muffin pan from oven when muffins are baked and let cool 5 minutes on a rack.
Transfer the muffins from the muffin pan to cool on wire rack.
stays fluffy, moist and fruity because of the tangy buttermilk and plump cranberries.
Great healthy muffins indeed! Also a delicious source of fibre! Simply excellent as they weren't
"typical" bran muffins because they were moist and very tasty.
AS ALWAYS ..... ENJOY!
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