There’s nothing sexy about bran muffins.
They are the sensible shoes of the breakfast world. (For the record- I’m a big believer in sensible shoes. Am I the bran muffin of the 40-something mom world?)
But when you’ve just had your first baby, say, and your fabulous neighbor brings you over a batch of refrigerator bran muffin batter, there’s absolutely nothing better. Bran muffins are your new best friend.
13 years later, I rediscovered the recipe in a version from Crosby’s Molasses. It uses natural bran rather than bran cereal, making it less processed and more frugal.
I replaced one cup of the bran with oatmeal for a change in texture, and reduced the sugar a bit. I also used orange juice for part of the buttermilk, and substituted vegetable oil for the butter.
This version also has a combination of whole wheat and all-purpose flour.
A batch of this batter will keep in the fridge for up to six weeks, and will make 4 dozen muffins. It’s great to have on hand for busy mornings or for after school snacks.
It also makes a great gift for a friend or neighbor. (Thank you, Elizabeth.)
- 5 cups / 1.250 liters wheat bran
- 1 cup / 250 ml oatmeal
- 1 cup / 250 ml vegetable oil
- 1 cup / 250 ml brown sugar
- ½ cup / 125 ml molasses
- 2 cups / 500 ml boiling water
- 3 cups / 750 ml buttermilk or sour milk
- 1 cup / 250 ml orange juice
- 4 eggs,
- 1 tablespoon / 15 ml grated orange rind (optional)
- 3 cups / 750 ml whole wheat flour
- 2 cups / 500 ml all-purpose flour
- 2 tablespoons / 30 ml baking soda
- 1 tablespoon / 15 ml baking powder
- 1-1/2 / 7.5 ml teaspoons salt
- 1-2 cups / 250-500 ml raisins or other dried fruit (optional)
- In large bowl, stir together wheat bran, oatmeal, vegetable oil, brown sugar, and molasses.
- Stir boiling water into the mixture, and let it sit until cooled and bran has softened.
- When the mixture has cooled, stir in the buttermilk, orange juice, eggs and grated orange rind (if you are using it).
- In large separate bowl, stir together the whole wheat flour, all-purpose flour, baking soda, baking powder and salt.
- Pour bran mixture over flour and stir gently until all the flour has been moistened. Try not to overmix the batter.
- Gently fold in the raisins (if you are using them).
- Store batter in a large storage container in the fridge for up to six weeks.
- Preheat oven to 400 degrees F / 204 degrees C.
- Grease muffin cups or line with paper liners.
- Spoon batter to fill cups ⅔ -3/4 full.
- Bake for 15 minutes or until a toothpick tests clean.
- Remove from oven and let muffins sit in pan for 5 minutes before removing to a cooling rack.