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Tempting Bran Muffins

Tempting Bran Muffins

By: Esther Seha (Read Bio)

Tempting Bran Muffins

Bran is the key ingredient in these tempting muffins, contributing flavor, texture, and nutrition.

Bran, the hard outer layer of the wheat kernel, is often a milling byproduct, but Janie's Mill 100% extraction flours contain all of the nutritious bran. Our lower-extraction flours have some of the bran sifted off, and we make this delicious, nutritious, finely-textured bran available to you. It's a fabulously rich source of protein, fiber, and many other nutrients, including niacin, thiamin, riboflavin, potassium, vitamin B6, vitamin E, iron, magnesium, zinc, manganese and selenium. All of these healthy compounds have the added benefit of providing a sweet rustic depth to whatever you make, whether that's muffins, waffles, pancakes, or breads.

Yield: makes 12-16 muffins

 

  

Ingredients

  • 1 cup (75g) Janie's Mill Wheat Bran
  • 1 1/2 cups (185g) Janie's Mill All-Purpose Flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/3 cup (50g) flaxseed
  • 1/3 cup (50g) raisins
  • 2 eggs
  • 1 cup milk
  • 1/2 cup (150g) molasses
  • 2 tablespoons (30g) melted butter
  • oat flakes for garnish (optional but so pretty)

Equipment 

  • large bowl
  • medium bowl or large measuring cup
  • spatula

    Instructions

      1. Grease and flour muffin tins or insert baking liners. Preheat oven to 400°F.
      2. Combine bran, flour, baking powder, baking soda and spices in the large mixing bowl. Stir in the flaxseed and raisins.
      3. Mix milk, molasses, eggs and melted butter in the medium mixing bowl or large measuring cup.
      4. Add wet ingredients to dry ingredients and mix until all dry ingredients are incorporated. Do not overmix.
      5. Fill the muffin tins about two-thirds with the batter, sprinkle with oat flakes, and bake for about 15 minutes, until an inserted toothpick comes out clean.
      6. Cool and then store in airtight containers.

            Baker’s note:

            • If you don't have milk on hand, feel free to use heavy whipping cream mixed with water, buttermilk, or a yogurt water mixture. The flavor profile of these muffins also allows plant-based alternatives to the dairy products.
            • If you would like larger portions, bake the batter in a springform or loaf pan.

            Theme and Variations

            Here are a few points of inspiration and adaptation:
              Flour variations:
              • You can swap out the All-Purpose Flour and replace it with any flour that has a medium or lower protein level (for guidance, take a look at the Janie's Mill Flour Guide).
                Flavor variations:
                • These muffins can go in a sweet or savory direction. They taste lovely when toasted and topped with butter, jam, honey or different kinds of hard and soft cheeses. If you would like your muffins to be a bit sweeter, consider adding sugar or honey to the batter.
                • For additional flavor and texture, add small apple chunks. You can also add chopped up crystallized ginger or additional nuts and seeds. Add apple chunks to the flour-bran mixture along with the nuts, seeds and raisins. Coating the apple chunks in flour prevents them from sinking to the bottom.

                Posted on October 10 2022