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Toasted Bran Muffins

14 INGREDIENTS • 9 STEPS • 50MINS

Toasted Bran Muffins

Recipe
Nancy Silverton’s bran muffins from La Brea Bakery are hailed to be one of the best, and for good reason. The crumb is tender and rather light for a bran muffin, yet they have that familiar fibrous chew. They have minimal refined sugar by using pureed raisins to add natural sweetness and moisture.
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Nancy Silverton’s bran muffins from La Brea Bakery are hailed to be one of the best, and for good reason. The crumb is tender and rather light for a bran muffin, yet they have that familiar fibrous chew. They have minimal refined sugar by using pureed raisins to add natural sweetness and moisture.
author_avatar
Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.

50MINS

Total Time

$0.83

Cost Per Serving

Ingredients

Servings
12
us / metric
Wheat Bran
115 g
Wheat Bran
Raisins
215 g
Raisins, divided
Water
300 mL
Water
All-Purpose Flour
60 g
All-Purpose Flour
Whole Wheat Flour
4 Tbsp
Whole Wheat Flour
Baking Soda
1 tsp
Baking Soda
Baking Powder
1 tsp
Baking Powder
Salt
1/2 tsp
Salt
Vegetable Oil
120 mL
Vegetable Oil
Brown Sugar
110 g
Brown Sugar, firmly packed
Egg
1
Large Egg
Egg
1
Large Egg, separated
just the white
Buttermilk
120 mL
Buttermilk
Orange
1
Orange, zested, juiced
1/4 cup of juice needed

Nutrition Per Serving

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Calories
243
Fat
11.1 g
Protein
4.4 g
Carbs
38.2 g
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author_avatar
Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.

Cooking Instructions

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step 1
Preheat oven to 350 degrees F (180 degrees C) and line 12 muffin cups with paper liners.
step 2
Spread Wheat Bran (115 g) out on a large baking sheet and toast in oven for to 6-8 minutes, turning once. Keep oven on.
step 3
While wheat bran is toasting and cooling, cook some of the Raisins (145 g) and Water (120 mL) in a small saucepan over medium heat until soft and the water has been absorbed, about 10 minutes. Puree raisins until smooth.
step 3 While wheat bran is toasting and cooling, cook some of the Raisins (145 g) and Water (120 mL) in a small saucepan over medium heat until soft and the water has been absorbed, about 10 minutes. Puree raisins until smooth.
step 4
In a medium bowl, whisk together wheat bran, All-Purpose Flour (60 g), Whole Wheat Flour (4 Tbsp), Baking Soda (1 tsp), Baking Powder (1 tsp), and Salt (1/2 tsp). Set aside.
step 5
In a large bowl whisk together Vegetable Oil (120 mL) and Brown Sugar (110 g). Add whole Egg (1) and white of the other Egg (1) (discard the yolk or save for another recipe). Whisk to combine.
step 6
Stir in pureed raisins, Water (180 mL), Buttermilk (120 mL), and zest and 1/4 cup juice of the Orange (1).
step 7
Add dry ingredients and stir just to combine. Stir in Raisins (70 g). Scoop evenly into muffin cups, mounding the batter. When scooping the batter, the muffin cups will be very full.
step 8
Bake in preheated oven for approximately 20 minutes, or until a toothpick inserted comes out clean.
step 9
Remove and allow to cool for 5 to 7 minutes before removing muffins from tin to cooling rack.
step 9 Remove and allow to cool for 5 to 7 minutes before removing muffins from tin to cooling rack.

Tags

Budget-Friendly
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