Adapted from King Arthur Flour
These are the most tender, delicious bran muffins ever!
- 1/2 cup (113g) boiling water
- 2 cups (43g) wheat bran (not flakes) I use Bob Red Mill’s Oat Bran
- 1/3 cup (67g) vegetable oil
- 1 large egg
- 1 cup (119g) all-purpose flour
- 1/4 cup (30g) whole wheat pastry flour (or all-purpose) I use King Arthur’s
- 1/2 cup (99g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups (283g) buttermilk (or plain yogurt thinned out with milk)
- 1/4 cup (53g) brown sugar
- 1/2 teaspoon cinnamon
- 1 cup fruit (I like blueberries and banana chunks)
- Chopped pecans to sprinkle on top (optional)
The night before:
- In a small mixing bowl, pour the boiling water over the half cup of cereal. When cooled, mix in the vegetable oil and egg.
- While the water/bran mixture cools, whisk together the flour, sugar, baking soda, baking powder and salt in a large mixing bowl. Stir in the raisins.
- In a large measuring cup, combine the buttermilk and brown sugar, and stir into the dry ingredients.
- Stir in remaining cereal, then the softened bran mixture.
- Cover the batter and refrigerate overnight.
In the morning:
- Preheat oven to 375°F for 15 minutes.
- Line a muffin tin with papers, and spray the insides of the papers. Or just grease the muffin cups themselves, if you like a crustier muffin edge.
- If using blueberries, fold them into the batter along with the bananas. If not using blueberries, stir the bananas into the batter batter once or twice, then scoop a heaping 1/4-cup of batter into each prepared muffin cup.
- Sprinkle pecans on top of some or all of the muffins.
- Bake for 20 to 25 minutes, until a tester inserted in the center comes out clean.
- Remove from the oven, cool in the pan on a rack for 10 minutes before removing the muffins from the pan.