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Recipes
Breakfast
Toasted Bran Muffins
Recipe

14 INGREDIENTS • 9 STEPS • 50MINS

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.
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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.
https://www.compelledtocook.com
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.
50MINS
Total Time
$0.83
Cost Per Serving
Ingredients
Servings
12
US / Metric
Wheat Bran
2 cups
Wheat Bran
Raisins
1 1/2 cups
Raisins, divided
Water
1 1/4 cups
Water
All-Purpose Flour
1/2 cup
All-Purpose Flour
Whole Wheat Flour
1/4 cup
Whole Wheat Flour
Baking Soda
1 tsp
Baking Soda
Baking Powder
1 tsp
Baking Powder
Salt
1/2 tsp
Salt
Vegetable Oil
1/2 cup
Vegetable Oil
Brown Sugar
1/2 cup
Brown Sugar, firmly packed
Egg
1
Large Egg
Egg
1
Large Egg, separated
just the white
Buttermilk
1/2 cup
Buttermilk
Orange
1
Orange, zested, juiced
1/4 cup of juice needed
Nutrition Per Serving
VIEW ALL
Calories
243
Fat
11.1 g
Protein
4.4 g
Carbs
38.2 g
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Toasted Bran Muffins
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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.
https://www.compelledtocook.com
Cooking InstructionsHide images
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 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.
step 9 Remove and allow to cool for 5 to 7 minutes before removing muffins from tin to cooling rack.
Tags
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Breakfast
American
Budget-Friendly
Snack
Healthy
Shellfish-Free
Kid-Friendly
Fall
Vegetarian
Dessert
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