In an effort to feed my inner baking beast and stay within STRICT parameters of my New Year’s Resolution diet, I have started a Bran Muffin Bake-off. Basically I am “baking off” against myself week after week in search of the best recipe. My rating system is still being developed but the winner will likely have the best ratio of being healthy and delicious.
For the past two weeks on Sunday evenings I have prepared the ingredients and on Monday morning, I have baked fresh bran muffins to start the week. Deep breath in… ahh, yes, the house smells of fresh baked goods. Deep sigh out… ahhh, yes… I have not ruined my diet on the first day of the week.
This first recipe was passed along by one of my friends, Kathy, who has gathered the best of the best over the years. My confidence in her recipes along with my love of buttermilk put this recipe at the top of my list. They lasted for days and stayed moist in a tupperware on my countertop. For those who aren’t on a diet, warm them up and slather these with butter and honey!
Stay tuned for the next bran muffin recipes. And, please send me links to your favorite, healthy bran muffin recipes.
Buttermilk Bran Muffins
1 cup unprocessed wheat bran
2/3 cup unbleached all-purpose flour
2/3 cup whole wheat flour
1 1/4 tsp baking soda
1/8 tsp salt
1 1/4 cup low fat buttermilk
1/2 cup sugar (Kathy suggests Sugar in the Raw, I didn’t have it)
1/4 cup unsweetened applesauce
1 large egg
1 1/2 Tbs canola oil
1 tsp vanilla
Optional: 1/2 cup dried fruit or raisins, chopped nuts, 3-4 TBS flax seed
Heat oven to 350 degrees and line muffin tins with paper cups. In a medium bowl, blend bran, flours, baking soda and salt until well combined. Use a whisk to combine all ingredients well or sift them together. Set aside.
In another bowl, using a handheld electric mixer on high speed, beat the buttermilk, sugar, applesauce, egg, oil and vanilla until frothy, about 2 minutes. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a spoon, stir just until combined. Don’t over mix. Fold in fruit, nuts or flax.
Divide batter evenly among 12 muffin cups. Bake until the tops spring back when pressed gently in the center, about 18-20 minutes. Do not over bake.
PRINT RECIPE
January 11th, 2010 at 11:34 pm
Looks so good, I can taste them off the screen! I say go with the buttermilk ones!
January 12th, 2010 at 10:34 am
My go-to bran muffin is from Pinch My Salt, and it is wonderful. http://pinchmysalt.com/2006/08/24/baking-with-whole-grains-best-banana-muffins/
It’s infinitely adaptable–I’ve played with the flour:bran ratios and used both applesauce and pumpkin in the place of the banana, all with great success. You can use whatever “nut” meal you like as well. (And I usually add a little vanilla extract just for taste.)
They’re really healthy and make for a great afternoon snack. Plus they have buttermilk :)
January 12th, 2010 at 10:34 am
[...] Buttermilk Bran Muffins [...]
January 12th, 2010 at 4:22 pm
It really is muffin time of year it seems. They sound delightful!
January 12th, 2010 at 9:50 pm
They sound great already, but even better with honey and butter.
January 13th, 2010 at 1:22 pm
Just in the nick of time! You posted before I even had to start hunting for a good bran muffin. Hooray for great timing. And I’m with DailyChef on the honey front. I can already picture them drizzled with it…
January 26th, 2010 at 1:42 pm
I’ve been on a cupcake fix for months now. You won’t believe this but, JUST last night I decided that that fix wasn’t exactly comporting with my (too) New Year’s Resolution to lose weight. My boyfriend suggested I swap out cupcakes, and swap in bran muffins! And here I find you, and a Bran Muffin bake-off. I’m trailing right behind you and plan to test out all of these recipes. Thank you for the inspiration!
March 14th, 2010 at 9:57 pm
I just pulled these out of the oven — they smell incredible, and seem to be at once hearty and tender. I can’t wait to have one for breakfast! Virtuous, but not boring; I’m sold!
March 23rd, 2010 at 10:46 am
These were awesome! I added chopped hazelnuts and blueberries and I can’t stop eating them!
December 13th, 2010 at 11:18 pm
[...] Buttermilk Bran Muffins 11 Jan 2010. And, please send me links to your favorite, healthy bran muffin recipes.. 2/3 cup whole wheat flour 1 1/4 tsp baking soda 1/8 tsp salt Buttermilk Bran Muffins [...]
January 19th, 2011 at 8:01 am
[...] determine which one I had eaten. The girl has a long documented love of buttermilk so was it that one? Or was it the other one, sweetened with molasses? I fired off a text and tapped my feet in [...]
March 22nd, 2012 at 8:57 pm
Sorry, but my muffins are better than yours. ;-) Here’s my recipe. Try it.
Tender and Moist Sweet Bran Muffins
1 c ww flour 3/4 c wheat bran 3/4 c oat bran 1 1/4c buttermilk 2 eggs
1/4 c oil 1/4 t EACH nutmeg, cloves, allspice 1 t cinnamon 1/4 c molasses 1/4 c honey 8 cut up dates 3 T ground flax 1/2 c chopped walnuts Oven 400F Bake 15-18 min.
You may cut down on the honey as dates are very sweet. If you don’t like dates, use Golden raisins and possible 1/4 c brn sugar. Depending on how sweet you like them. These have been our favorite for 45 years. No other recipe beats it for us. I do hope you like them.
March 26th, 2012 at 12:18 pm
Suzette, i just made your recipe, only after they were in the oven did I realize there is no leavening in there, no baking powder or soda. Did you forget that? They didn’t spread or puff, of course, and came out shaped just like the piles and peaks of batter that went into the muffine cups.