Bran Muffins
Wheat bran soaked before mixing, so the finished muffin isn't dry and sandy.
Makes 12 muffins · Prep 15 min · Bake 20 min
Ingredients
Soak
- 1 1/2 cups Wheat bran
- 1 1/4 cups Buttermilk
Wet
- 1/3 cup Neutral oil
- 1/3 cup Molasses
- 1 Egg
Dry
- 1 cup All-purpose flour
- 1 tsp Baking soda
- 1/2 tsp Salt
Add-ins
- 1/2 cup Raisins
Instructions
Soak
- Stir the wheat bran into the buttermilk and let stand. (Tip: This is the step that keeps the finished muffin from tasting dry and sandy — bran mixed in dry keeps pulling moisture out of the rest of the batter, even during baking.)
Prep
- Heat the oven to 190°C (375°F) and line a 12-cup muffin tin.
Wet
- Whisk the oil, molasses, and egg into the soaked bran mixture.
Dry
- Whisk the flour, baking soda, and salt together and fold in just until combined, then fold in the raisins if using.
Bake
- Divide among the muffin cups and bake until a skewer comes out clean.
Tips
- Muffins still came out dry: The soak time was probably too short, or the bran wasn't fully submerged in the buttermilk. Give it the full 15 minutes and make sure every bit of bran gets wet.
- Batter can be made ahead: This batter keeps well in the fridge for several days before baking — a genuine advantage of the bran soak, since the flavour and texture only improve with more soaking time.