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
- 1/2 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 2/3 -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.