A versatile breakfast or snack, these bran muffins couldn’t be easier to make. Add bran flakes, oat bran and wheat germ (optional) to your pantry and you’ll always be able to make them at a moment’s notice. Add a few fresh blueberries, dried cranberries or really any fruit. Or add finely chopped nuts. As usual, I’ve given you plenty of options to vary our latest baking together recipe. Be sure to read Baking Together #31: Mix a Batch of Quick and Delicious Bran Muffins before you make these.
The muffins are best when served the same day, but leftovers can be frozen for up to a month. Thaw at room temperature or briefly microwave. I enjoy leftovers split and toasted with butter.
Makes 6 servings
- 1/2 cup (4 1/4 ounces) buttermilk or milk
- 1/3 cup (2 3/8 ounces) firmly packed light or dark brown sugar
- 1 large egg, at room temperature
- 2 tablespoons neutral oil (canola, corn or vegetable)
- 1 teaspoon pure vanilla extract
- 1/3 cup (1/2 ounce) wheat bran flakes
- 1/2 cup (2 1/4 ounces) all-purpose flour
- 1/2 cup ( 2 3/8 ounces) oat bran
- 1 tablespoon wheat germ (optional)
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon table salt
1. Whisk the buttermilk, brown sugar, egg, oil and vanilla in a medium bowl until well blended. Add the wheat bran and stir until blended. Set aside for 10 to 20 minutes, stirring occasionally.
2. Position a rack in the center of the oven and heat the oven to 375°F. Line six regular-sized muffin cups with paper or foil liners.
3. Whisk the flour, oat bran, wheat germ (if using) baking powder and salt in a small bowl until well blended. Pour the flour mixture over the wet ingredients and, using a rubber spatula, gently stir and fold until just blended.
4. Portion the batter evenly among the prepared muffin cups. The batter will almost fill the cups. Bake until a pick inserted in the center comes out clean, 18 to 20 minutes. Move to a rack and let cool for 10 minutes. Carefully remove the muffins from the pan, set them on a rack, and let cool a bit before serving.
