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Bran and fruit muffins recipe

Bran and fruit muffins recipe

  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins

These are great for breakfast! Low in both fat and added sugar. As with all muffin recipes, the best results are when all the ingredients are at room temperature.


Uusimaa, Finland

2 people made this

IngredientsMakes: 12 muffins

  • 300ml milk
  • 1 tablespoon cider vinegar
  • 60g bran flakes
  • 50g oat bran
  • 1/2 teaspoon salt
  • 120g raisins
  • 60g wholemeal wheat or rye flour
  • 125g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 120ml rapeseed oil
  • 2 eggs
  • 3 tablespoons light brown soft sugar

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Pour the milk into a large bowl, add the vinegar to sour it, add the flakes and bran, then the salt. Stir to combine. Cover and leave to soak for 30 to 60 minutes.
  2. Put the raisins into a small bowl or a large mug, cover with hot water and leave to plump up.
  3. Preheat the oven to 200 C / Gas 6. Line a muffin tray with paper cases.
  4. In another bowl, sieve together the flours, bicarb, baking powder, cinnamon and allspice.
  5. Into the bowl with the bran and milk mixture add the oil, eggs and sugar. Stir to combine.
  6. Slowly add the dry ingredients, starting with a couple of spoonfuls to begin with, then add the rest. If the mixture feels too stiff add 1 to 2 extra tablespoons milk. Drain the raisins well and add to the mixture. Spoon the mixture into the muffin paper cases.
  7. Bake in the middle of the oven for 10 minutes, then turn down the temperature to 180 C / Gas 4 and bake till just nicely browned, another 8 to 10 minutes. The muffins should still be 'signing' slightly when you remove them from the oven. Leave to cool completely in the tin.

Tip

These freeze really well, especially if you use double freezer bags. Take one out of the freezer in the morning, by the time you arrive at work it'll be nicely defrosted in time for morning coffee.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

The original recipe that I submitted using mililitres (for simplicity; so much easier than messing around with kitchen scales) has been changed by the editor and now some of the measurements are not correct. For the bran flakes, please use 250ml. For the oat bran, use 100ml. For the plain flour, use 250ml. For the wholemeal flour, use 100ml. Cheers!-13 Aug 2017


Recipe Summary

  • 1 cup unbleached all-purpose flour
  • 3/4 teaspoon kosher salt (we use Diamond Crystal)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1 cup plain yogurt (not Greek)
  • 1/2 cup vegetable oil
  • 1/3 cup packed light-brown sugar
  • 1/4 cup pure maple syrup
  • 2 large eggs, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups bran cereal
  • 1 cup wheat bran (such as Bob's Red Mill)
  • Softened salted butter, for serving

Preheat oven to 400°F. Line a standard muffin tin with paper baking cups. Whisk together flour, salt, baking powder, baking soda, and cinnamon. In another bowl, whisk together yogurt, oil, brown sugar, maple syrup, eggs, and vanilla until well combined. Add dry ingredients and whisk until fully incorporated stir in cereal and wheat bran. Divide batter evenly between muffin cups.

Bake until a tester inserted into centers comes out clean, about 18 minutes. Let cool 10 minutes, then transfer muffins to a wire rack and let cool completely. Serve warm or room temperature, with butter. You can freeze baked muffins in resealable plastic bags for up to 3 months. Thaw them at room temp, or pop them in a 375°F oven for about 5 minutes.


Ingredients for Classic Bran Muffins

There are a couple of ingredients in these bran muffins that I’d like to talk about:

  1. The Wheat Bran: For some reason, this ingredient was super tricky for me to find this time. After searching several local grocery stores, I ended up having to buy it online. The wheat bran you need for this recipe is different than wheat germ (which was easy to find) or bran cereal (which is also easy to find). I read several places online that said that you can take bran cereal and process it to replace the wheat bran. But I only tested these muffins by using actual wheat bran.
  2. The Flour: I have made these muffins with both white whole wheat flour and regular all-purpose flour. Surprisingly, I preferred the white whole wheat. The muffin recipe will work with all-purpose, but the texture was more desirable to me when I used the white whole wheat flour.


Moist Blueberry Bran Muffins

This Blueberry Bran Muffin recipe makes bran muffins as sexy as bran muffins get. They are moist, perfectly sweet, and light in texture. Oh, and they’re healthy, too. Some may even call these muffins amazing.

Let’s talk the science of blueberry bran muffins (that sounds fun, right?) Bran absorbs liquid in the batter keeping the muffins moist. It also functions to cut through strands of gluten as they form, which means softer, more tender results. Gluten toughens muffins — it’s the reason that the more you stir muffin batter, the tougher they become. SO, bran makes a blueberry muffin recipe that is super forgiving.

Plus it’s healthy. AND tasty, if you ask me. A blueberry bran muffin has a rich, nutty flavour that a boring normal blueberry muffin lacks.

So Voila! Beautiful, healthy, moist blueberry bran muffins – as sexy as muffins get.


Fruit & Seed Bran Muffins

Packed with tasty fruit and good-for-you seeds, this all-bran muffin is a great start to the day or perfect as an on-the-go snack.

Ingredients

  • 1 1/2 cup wheat bran
  • 1 1/4 cup buttermilk
  • 3/4 teaspoons baking soda
  • 1/2 cup dried cranberries
  • 1/2 cup chopped Medjool dates
  • 1/3 cup pepitas
  • 1/3 cup sunflower seeds
  • 1 cup all-purpose flour
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup canola oil
  • 1/2 cup packed brown sugar
  • 2 tablespoons maple syrup
  • 1 teaspoon orange zest
  • 1 teaspoon vanilla

Nutritional facts PER MUFFIN: about

  • Fibre 4 g
  • Sodium 286 mg
  • Sugars 21 g
  • Protein 6 g
  • Calories 277
  • Total fat 14 g
  • Potassium 257 mg
  • Cholesterol 17 mg
  • Saturated fat 2 g
  • Total carbohydrate 36 g

Method

Preheat oven to 375°F. Mist 12-cup muffin pan with cooking spray or line with paper liners.

In bowl, stir together wheat bran, buttermilk and baking soda let stand for 10 minutes.

Meanwhile, in large bowl, combine cranberries, dates, pepitas and sunflower seeds reserve 1/2 cup in small bowl. Add flour, baking powder and salt to remaining fruit mixture stir to combine.

In bowl, whisk together egg, oil, brown sugar, maple syrup, orange zest and vanilla. Stir egg mixture into wheat bran mixture stir into flour mixture just until combined.

Divide batter among prepared muffin cups. Sprinkle reserved 1/2 cup fruit mixture over top. Bake until tops are golden brown and cake tester inserted in centres comes out clean, 18 to 20 minutes. Let cool in pan on rack for 10 minutes. Remove from pan let cool completely.


Fruit Muffins

Bisquick makes these delicious blueberry muffins a breeze to prepare. You can easily substitute other fruit in place of the blueberries as well.

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What is Bran?

Bran is the hard outer layer of whole cereal grains such as oats, wheat, rice, and corn and contains protein, iron, fiber, carbohydrates, fatty acids, and other nutrients. Many people associate it with a “healthy” muffin or “good” choice of breakfast cereal with fiber.

I buy the packaged All-Bran cereal to use in this recipe. Super easy and it’s great just on it’s own with milk and maybe some fruit for a light, healthy breakfast.


Fruit and Nut Bran Muffins

While raisin bran is a perfectly acceptable breakfast most mornings, it&rsquos nothing to get excited about, right? Funny how it becomes so appealing when mixed with some fruit and toasted nuts then gets folded into a thick spiced batter. Fruit and nut bran muffins are WAY beyond your average fruit muffins recipe and healthier too!

If I&rsquom being honest, I always have a box of raisin bran in the house and regularly (no pun intended) have it for breakfast. But every routine can sometimes feel like a rut &ndash and that&rsquos what prompted these fruit muffins.

What I like about this raisin bran muffins recipe is that they don&rsquot taste like sawdust the way some muffins do. They&rsquore loaded with fresh apples and cranberries plus some heady spices that add a great aroma while baking.

They really are simple to make and you can customize the add-ins based on your tastes. If you wanted to go &ldquoall apple&rdquo &ndash then apple bran muffins it is, but there&rsquos something about this fruit and nut blend that I think makes these muffins really special. They are tart and sweet, spiced and crunchy &mdash and I could eat one after another without blinking an eye.

This fruit muffins recipe is super easy too&hellip nothing more than mixing the wet ingredients with the dry and folding in the chopped fruit and nuts. If you prefer dried cranberries to fresh &ndash go for it. Don&rsquot have pecans? Use walnuts, or skip the nuts altogether.

This fruit and nut bran muffin recipe makes a fairly thick batter. Scoop it into your prepared muffin tins or paper liners (I like to spray my liners with vegetable spray so everything comes out easily) and bake until the fruit muffins are puffed and golden.

The fresh cranberries sort of melt and ooze into the batter, adding tart pockets of jam to the muffins.

This recipe makes about 15-18 full size muffins, but I only have one regular sized muffin tin &mdash so I did the only sensible thing and got out my mini muffin tin and filled it up with batter too.

The baking time is different (less) for the mini muffins, but they came out just as well. In fact, I think the mini muffins would be great for a weekend brunch as a healthier alternative to full-on coffeecake!

Though not required, a smear of butter and drizzle of honey on a warm muffin will take you to the moon! Fruit and nut bran muffins are probably the best bran muffins I&rsquove ever had. I&rsquod love to know what you think.


Bran Muffins

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Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 202,500+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo.


One of the Classics from The Blog

I first shared this recipe in 2005 and 2013 on an older incarnation of the blog. In 2009 I made one of my first You Tube video demonstrating the recipe It’s amazing how far video, the blog and I have come since then! (I really need to do some updates to my YouTube channel!) I’m keen to feature this recipe again with new photographs as it’s too good to leave tucked back in the archives.

Seriously, you need to make these. My Bran Muffins are so good you won’t even notice they are healthy!


Variations + Storing Tips

Changing it up – here are some ideas…

  • Applesauce instead of yogurt.
  • Molasses instead of brown sugar
  • Variety of fruit: raspberries, blueberries, apples, and peaches
  • Coconut
  • Chopped pecans
  • Dates

How to Store Bran Muffins

Store muffins at room temperature for 3 days in a ziplock bag. If they are collecting too much condensation you can open the bag slightly and allow them to dry out a little bit.

To freeze muffins tightly wrap them in foil and place in a freezer-safe bag and freeze for up to 3 months. Let them thaw in the fridge overnight and then warm in the microwave if need be.

Other healthy breakfast options:

Next time you’re looking for a healthy, easy and delicious muffin recipe, I hope you’ll give this one a try! We loved them and I know you will too!