Bran muffin recipe

Bran muffins are packed with whole grain nutrition and sweet enough to taste great. Brown and best known for their fiber content, bran muffins tend to get skipped over by many people, who think that they will not taste good. But that is just not true. Bran muffins are yummy, satisfying, and like all muffins, easy to make. The grated zest of orange in the bran muffin recipe will give it a nice undertow of flavor and I recommend buttermilk in any muffin recipe for baking a rich and soft product.

Recipe ingredients:

2 cups all purpose or whole wheat flour

1-1/2 cups bran of wheat or oats

2 Tablespoons sugar

1 to 2 Tablespoons of grated orange zest

1-1/4 teaspoons baking soda

2 cups buttermilk

1/2 cup molasses

1 egg

3 Tablespoons melted butter

1 cup chopped walnuts, pecans, raisins, OR chopped dates.

Heat your oven to 350 degrees F and grease the cups of your muffin pan or line them with paper cups. Stir together all the dry ingredients, including the orange zest, in a large bowl. In a separate bowl beat together the buttermilk, molasses, egg and melted butter. Pour the wet ingredients into the dry ingredients and gently fold together until everything is moist. As with all muffins do not beat or overwork the batter. Just get everything moist and clumps broken up. Add your chopped nuts, raisins, or dates and stir in with three or four more strokes.

Scoop the muffin batter into the muffin cups and bake for about 25 minutes. Muffins are done when a toothpick inserted in the center comes out clean. Let them cool in the pan for a few minutes and then remove them. Serve them hot or cold. Best when eaten the same day, but the bran muffins are good for a couple days.

© Falbe Publishing.

Other websites from this publisher: The Fantasy Tavern - Home Canning - Halloween - Christmas - Star Trek - Dogs - Tattoos - Dragons - Swords - Global Warming