Start your day with a delicious, moist bran muffin made with simple pantry ingredients. Serve these muffins with some butter, jam or a little cheese.
I really miss the bran muffin pre-mix available in the baking section of all South African supermarkets. They are, in my opinion, perfect. Moist, full of bran, delicious, and whip up so quickly.
Since I couldn't find a bran muffin mix here, and well, I am a baker, I decided to put together some muffins of my own.
What are bran muffins?
Bran muffins are essentially a quick bread (or muffin) in which the main ingredient is wheat bran. Wheat bran is the outer hard layer of wheat, which are particularly rich in dietary fibre and essential fatty acids.
So, while a bran muffin may be a bit healthier than the regular muffin, this recipe does contain sugar.
What you need for this recipe
This recipe requires either a regular-sized or a large-sized muffin tin, and the following ingredients (refer to the recipe card for details):
Wheat bran - this is the main ingredient for the muffin, giving the delightful bran flavour, and adding a punch when it comes to fibre.
Flour - plain, standard grade or all-purpose flour. In a pinch, you can also use bread flour, but keep the mixing to a minimum.
Egg to bind this muffin all together, while adding some moisture.
Vegetable oil, preferably one with a neutral flavour. This adds the all-important fat component to the muffin and also keeps the muffin moist.
Sugar sweetens the muffin, baking soda gives lift, and salt brings out the flavour of the wheat and bran.
Milk also adds flavour and moisture. In this case, to go dairy-free bran muffin plant-based milk such as soy can be used instead.
Salt is a crucial ingredient in all baked goods. I use table salt in all my recipes. One teaspoon of table salt equals 1.5 teaspoons of Morton Kosher Salt equals 2 teaspoons of Diamond Crystal.
Making the muffins
These muffins come together really quickly and easily. It begins with whisking together all the dry ingredients (including the sugar), then whisking together the wet ingredients and folding all the ingredients together. Once the muffin batter is ready, divide the batter into the muffin tin and bake.
Pro Tips for this Recipes
These muffins are done when you insert a cake tester or toothpick into the centre of a muffin and they come out mostly clean.
Some optional extras to this recipe are a cup of chopped nuts or some raisins.
Weighing ingredients is more accurate than measuring cups overall, and this is my recommendation for my recipes as they are all developed and tested using grams only. However, I have activated the US customary conversions on the recipe card, these are based on generally accepted conversions. Cups are equal to 236mL/ 8 fluid ounces, tablespoons are 15mL and teaspoons are 5mL.
Measuring cups and spoons are an essential addition to every kitchen! Especially if you don't use a kitchen scale. Invest in a set to ensure you add the correct ingredients for accurate measuring. When in doubt - always use a level spoon or cup measure.
Fan-forced or fan-assisted oven temperature must be decreased by 20°C/25F. Use an oven thermometer to determine the accuracy of your oven dial.
Bran Muffins Frequently Asked Questions
Yes. Wrap each muffin in foil and cling film. These can be kept in the freezer for up to 3 months. Thaw completely before serving. Perhaps even heat them up before serving.
The muffins can be stored at room temperature for up to 4 days.
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Easy Bran Muffins
- 150 grams plain standard grade or all-purpose flour
- 120 grams wheat bran
- 1 teaspoon salt
- 250 grams (mL) milk
- 100 grams brown sugar
- 1 egg
- 1 teaspoon bicarbonate of soda/baking soda
- 60 grams vegetable oil
- Preheat the oven to 180°C/355F, and prepare either a 12 muffin tin or 6 large muffin tin.
- Whisk together the flour, bran, salt, sugar and baking soda in a large mixing bowl.150 grams plain, 120 grams wheat bran, 100 grams brown sugar, 1 teaspoon bicarbonate of soda/baking soda, 1 teaspoon salt
- In another bowl or jug, whisk together the egg, milk and oil. Add these to the dry ingredients and fold through until all the ingredients are just combined.250 grams (mL) milk, 1 egg, 60 grams vegetable oil
- Divide the batter evenly between the cupcake holders. Bake for 20 to 30 minutes (depending on the muffin size you decided on. When a cake tester or toothpick comes out mostly clean from the centre, the muffins are done.
- Allow the muffins to cool in the tin for about 10 minutes before allowing them to cool completely on a wire cooling rack. These muffins can be served warm or cold, with butter, jam or even a bit of cheese.
Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly.