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Nostalgic Bran Muffins

These hearty bran muffins are made with wholesome wheat bran, flour, and a touch of molasses, baked until golden and slightly crisp on top. They have a chewy, rustic texture with moist insides, perfect for a quick, comforting breakfast that evokes childhood mornings. Simple, honest ingredients come together in a straightforward process, resulting in muffins filled with warm, nutty flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup whole wheat bran
  • 1/2 cup brown sugar
  • 1 tsp baking powder
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 1/4 cup molasses
  • 2 large eggs
  • 1/2 cup raisins or chopped nuts optional

Equipment

  • mixing bowls
  • whisk
  • Muffin tin (12-cup)
  • Spatula
  • Measuring cups and spoons
  • Oven
  • Wire rack

Method
 

  1. Preheat your oven to 180°C (350°F). Gather all your equipment: mixing bowls, whisk, muffin tin, spatula, and measuring tools. Lightly grease or line your muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, whole wheat bran, brown sugar, and baking powder. This helps distribute the leavening evenly and aerates the dry mix.
  3. In a separate bowl, combine the buttermilk, vegetable oil, molasses, and eggs. Whisk until the mixture is smooth, with a slight froth and a fragrant smell of molasses filling the air.
  4. Pour the wet mixture into the bowl with dry ingredients. Gently fold everything together with a spatula until just combined; the batter will be lumpy but moist. Avoid overmixing to keep the muffins tender.
  5. If using, fold in the raisins or chopped nuts at this stage, distributing them evenly without overmixing the batter.
  6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. This allows space for the muffins to rise and form a nice domed top.
  7. Bake in the preheated oven for 18 to 20 minutes. The muffins are ready when they are golden brown on top and a toothpick inserted into the center comes out clean with moist crumbs.
  8. Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool slightly and develop their chewy, rustic crust.
  9. Once cooled for at least 10 minutes, these muffins are ready to enjoy. Serve warm or at room temperature, with a pat of butter if desired.

Notes

For extra moisture, brush the warm muffins with a little melted butter. Store leftovers in an airtight container for up to 2 days or freeze for longer storage. Reheat briefly in the microwave for a soft, warm treat.