Happy New Year, everyone! I thought these morning bran muffins would be perfect for everyone trying to cleanse their bodies after the holidays. Plus, aren’t we supposed to be eating a healthy breakfast everyday? You can make these muffins this weekend, and then reheat throughout the week! I love any excuse to eat healthy cake for breakfast, and these fit the bill.
Muffins are a great gateway goodie to bake. The ingredients are pretty standard – especially if your pantry is stocked. The technique is simple: mix dry, mix wet, add wet to dry. You don’t even need liners for your tin if you spray the cups with oil beforehand!
I picked this particular recipe to bake and eventually iterate over because it’s so versatile and healthy. Similar to the hot cross buns I made, you can add whatever you want to these muffins. Hate cinnamon? Omit it. Prefer almonds over walnuts? Swap them. Feel like adding orange zest in your next batch? Go for it!
The bran in these muffins is probably the “hardest” thing to find. I ended up buying Kellogg’s All-Bran but Bob’s Wheat Bran will work just as well. But please please please don’t use bran flakes. The muffins won’t have any shape or texture, and will taste like glue.
- 1/2 cup boiling water
- 2 cup bran cereal (not flakes)
- 1/3 cup vegetable oil
- 1 large egg
- 1 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup currants
- 1/4 cup walnuts
- 1 1/4 cups buttermilk
- 1/4 cup brown sugar
- In a small mixing bowl, put 1/2 cup of the bran cereal and boiling water. Let sit until cool.
- While the bran is soaking, whisk together the flour, granulated sugar, baking soda and powder, cinnamon, and salt in a separate bowl. Stir in the currants and walnuts.
- When the bran and water mixture is cool, add the oil and egg and mix until combined.
- Mix the buttermilk and brown sugar until dissolved. Stir the wet mixture in the dry mixture. Add the remaining 1 1/2 cups of bran, followed by the softened bran mixture. Cover the batter and let refrigerate over night.
- Preheat oven to 375°. Spray a muffin tin with nonstick spray.
- Scoop a heaping 1/4 cup of batter into each well. Bake until grown brown and a tester comes out clean, 20 to 25 minutes.
- Remove from oven and let cool 10 minutes in pan before letting cool completely on wire rack.
Yields 12 muffins. Recipe adopted from King Arthur Flour.
Store in an airtight container or bag. Muffins last 2 days on the counter, one week in the fridge, or one month in the freezer.