Tis the season for muffins, I suppose. I just recently posted Lemon Poppy Seed Muffins for TWD and now these. I actually saw the recipe for these before I made the lemon poppy seed muffins, but just got around to making them today. I got the recipe for these Bran Muffins from Joy of Baking. I made some changes, but not too many.
The muffins are good (if you like bran muffins!). They have a nice orange flavor from some zest, they are moist and rise well. The only thing I think I’d do next time is add some raisins or nuts. The oats add a little bit of chew, but I think they just needed a little contrasting crunch or flavor. Overall, I’d make these again. I love that on Joy of Baking, she puts cup amounts as well as metric measurements for the ingredients! Especially because some of her amounts in grams are different from what I use. So following the recipe, I used what the recipe says and not the amounts I would have used and that is what I will post here. I most often weigh flour as 120 grams for 1 cup and 220 grams for 1 cup brown sugar—unless a recipe states their own tried and true measurements.
Orange Bran Muffins, adapted by Katrina, Baking and Boys! from Joy of Baking
1 1/2 cups (75 grams) wheat bran
1/3 cups (80 ml) boiling water
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (205 grams) light brown sugar
2 large eggs
2 tablespoons molasses
1 teaspoon pure vanilla extract
2 cups (280 grams) whole wheat pastry flour (Joy of Baking recipe called for one cup all purpose flour and one cup whole wheat pastry flour)
2/3 cup cup (70 grams) old fashioned rolled oats
1 teaspoon ground cinnamon
1 tablespoon freshly grated orange zest
1/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon baking powder
3/4 cup (180 ml) fat free milk
3/4 cup (180 ml) lowfat buttermilk
Put the wheat bran in a bowl and stir in the boiled water. Set aside.
In the bowl of an electric mixer, beat the butter and brown sugar until light and fluffy, about 3 minutes. Beat in the eggs. Add the vanilla and molasses and beat until well blended. Add the wheat bran and beat until combined.
In a large bowl, whisk together the dry ingredients—flour, oats, cinnamon, salt, baking soda, baking powder and zest.
In a small bowl, combine the milk and buttermilk.
Add the flour mixture alternately with the wet ingredients to the bran mixture, beginning and ending with the dry ingredients. Cover and place the batter in the refrigerator until chilled (a couple hours).
Preheat oven to 375 degrees. Line a muffin tin with paper liners (or spray with cooking spray). Fill the muffin cups about 3/4 full and sprinkle each with turbinado sugar. Bake 15-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and place on a wire rack to cool. Makes about 21 muffins.
*I would add 1/2 cup chopped toasted walnuts or pecans and/or 1/2 cup raisins next time.
Speaking of muffins, check out the Buttermilk Crumb Muffins Paige recently posted on her blog. I can’t wait to try them!
Others you might also like--
Amanda’s Orange Chocolate Chip Muffins at Amanda’s Cookin’
Anna’s Jumbo Chocolate Banana Muffins at Cookie Madness
Judy’s Chocolate Chip Pecan Streusel Sour Cream Muffins at Judy’s Kitchen