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RECIPE
14 INGREDIENTS 9 STEPS 50min

Toasted Bran Muffins

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.
Toasted Bran Muffins Recipe | SideChef
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.
Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com
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Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com
50min
Total Time
$0.83
Cost Per Serving

Ingredients

Servings
12
US / METRIC
2 cups
Wheat Bran
1 1/2 cups
Raisins , divided
1 1/4 cups
Water
1 tsp
Baking Soda
1 tsp
Baking Powder
1/2 tsp
1/2 cup
Vegetable Oil
1/2 cup
Brown Sugar , firmly packed
1
Large Egg
1
Large Egg , separated
just the white
1/2 cup
Buttermilk
1
Orange , zested, juiced
1/4 cup of juice needed
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Nutrition Per Serving

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CALORIES
243
FAT
11.1 g
PROTEIN
4.4 g
CARBS
38.2 g

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 (2 cups) 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 (1 cup) and Water (1/2 cup) 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 (1/2 cup) , Whole Wheat Flour (1/4 cup) , 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 (1/2 cup) and Brown Sugar (1/2 cup) . 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 (3/4 cup) , Buttermilk (1/2 cup) , and zest and 1/4 cup juice of the Orange (1) .
Step 7
Add dry ingredients and stir just to combine. Stir in Raisins (1/2 cup) . 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.
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Nutrition Per Serving
Calories
243
% Daily Value*
Fat
11.1 g
14%
Saturated Fat
8.2 g
41%
Trans Fat
0.0 g
--
Cholesterol
31.5 mg
10%
Carbohydrates
38.2 g
14%
Fiber
5.9 g
21%
Sugars
11.8 g
--
Protein
4.4 g
9%
Sodium
272.1 mg
12%
Vitamin D
0.3 µg
2%
Calcium
42.9 mg
3%
Iron
2.0 mg
11%
Potassium
317.2 mg
7%
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