The summer I took my first class towards earning my Baker’s Certificate. I completely surprised myself when these easy bran muffins turned out to be really good. Bran muffins were never on my must bake list. It turns out these yummy bran muffins, which were not only super easy, but incredibly moist and tasty as well.
Every Sunday afternoon my family would be waiting, mouths watering, wondering what I would be baking and bringing home that day. They were a bit disappointed when they found bran muffins among my goodies. Their disappointment didn’t last long, and these have become a regular in my kitchen.
I can pretty much make them without even looking at the recipe now. With only 1/2 of sugar in the recipe, eggs, natural bran, whole wheat flour and plump raisins, these muffins make a great grab and go breakfast.
Instead of calling these easy bran muffins, they really could be called one bowl bran muffins. Everything is mixed in one bowl so clean up is a breeze!
I never fail to get nice high “bakery shop” style muffins. The key is to fill each muffin cup to the top!
Helpful tips when making easy bran muffins:
- spray the muffin tins with non-stick spray making sure you spray the areas between each cup, as these will rise up over the edge of each one
- soak the raisins in hot water for 10 minutes, and drain before adding to the recipe
- do not over mix the batter to avoid a tough texture to the finished muffins
- double the recipe and freeze, pop one out of the freezer each morning to add to lunches
Making these bran muffins was a nice change to the rich pies and pastries we learned to make during our class. The one thing I know for sure is having a go-to tried and true recipe for something simple as a bran muffin was a valuable lesson learned!
Until next time……
- 125 ml vegetable oil 1/2 cup
- 115 grams sugar 1/2 cup
- 3 eggs 3
- 50 ml molasses 1/8 cup plus 4 teaspoons
- 375 ml milk 12 fluid ounces
- 120 grams natural bran 2 cups
- 220 grams whole wheat flour 1 and 2/3 cup
- 5 ml baking powder 1 tsp
- 5 ml baking soda 1 tsp
- 2.5 ml salt 1/2 tsp
- 85 grams raisins 2/3 cup
- Preheat oven to 400 degrees. Spray muffin tins with non-stick spray.
- Beat together oil, sugar and eggs in large bowl until well blended.
- Add remaining ingredients and stir just until combined (do not over mix).
- Spoon batter into prepared muffin tins, filling almost to the top and bake for 15 mins, until firm to touch and a tester comes out clean.
- For a variation you could easily add a handful of nuts or even substitute raisins with dried cranberries or other dried fruit to your liking! The batter can be stored in the refrigerator overnight and baked up fresh in the morning if you like! You can also easily double the recipe and expect to get about 2 to 2 1/2 dozen muffins. They freeze well!