These easy to make and inexpensive Bran Muffins are a traditional recipe I first enjoyed in my grandmother’s kitchen.
Warmed just to the touch with a pat of butter, really there is nothing better. The sweet nuttiness is perfect alongside a cup of tea or a fresh berry smoothie for a quick breakfast.
Making Buttermilk
If you do not have buttermilk on hand, you can make your own with milk and either vinegar or lemon juice. Take a 1 cup measuring cup and add a generous 1 tablespoon measure of vinegar or the lemon juice. Top the cup off with milk, stir gently and allow to sit for 5 minutes.
Use in place of the buttermilk.
Soak the Raisins
No matter what recipe I am making, if raisins are an ingredient I always soak them i warm water for 10 minutes before adding them. It helps plump them up and adds moisture to whatever I am making.
For these muffins after the 10-minute soak I strain them well and add them to the flour mixture. The flour helps keep the raisins suspended in the batter and prevents them from sinking to the bottom of muffins. This trick also works on blueberries or chocolate chips you are adding to any baked bread or muffin.
Mixing the Ingredients
It is also notable to mention, you do not want to over mix the batter for these muffins. It is best to use 3 separate bowls. Combine the bran and buttermilk in a large mixing bowl. The oil, egg and sugar mixture in a second bowl and the dry ingredients in a third bowl.
Be sure to mix the ingredients in each bowl well to reduce the amount of stirring needed when everything is added to the bran buttermilk mixture.
Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Note: I always use liners when I make muffins or cupcakes. Every time I have ever baked without them I have issues with getting them out of the tins.
Bran Muffins
- 3 cups wheat bran
- 2 cups buttermilk
- ⅔ cup vegetable oil
- 2 eggs
- 1½ cups brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup raisins or currents
- Preheat oven to 375 degrees.
- Line muffin cup pans with paper muffin liners.
- Mix together wheat bran and buttermilk, let stand for 10 minutes.
- Soak the raisins on warm water for 10 minutes
- Beat together oil, eggs, sugar and vanilla and add to buttermilk/bran mixture.
- Sift together flour, baking soda, baking powder and salt.
- Strain the raisins and add them to the flour mixture, stirring well to combine.
- Stir flour mixture into buttermilk mixture, until just blended.
- Spoon batter into prepared muffin tins.
- Bake at 375C for 25 - 20 minutes
They are spectacular.
Wow! Great thikning! JK
This is good recipe. Most of the peoples do not prefer buttermilk but I love it . Thanks