No Guilt Bran Muffins

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Lately I have been craving my grandma’s bran muffins. When I was a little girl, she made them almost weekly and I was always the first to get one.  Her muffins were super moist and the jelly inside made each bite a special treat.  She used bran cereal in her recipe; unfortunately, I don’t remember how she made them nor do I have her recipe.  Therefore, I have been looking for a great recipe, one which called for wheat flour and wheat table bran as I am trying to eat more wholesome and healthier foods.

A true bran muffin recipe is hard to find. Many of you may have heard of Nancy Silverton, this is her bran muffin recipe, (with a few adjustments) which is served at La Brea Bakery.  Nancy La Brea bake goods are sold all over America!  This recipe is reminiscent of my grandma’s muffins without the guilt.  They are full of wholesome ingredients and they’re incredibly moist – there is really no other way to describe them other than impeccable!

You know me, I had to make a few adjustments to the recipe and I will note where I made them below. I filled them with my favorite jam and topped them with chopped walnuts.  I got 13 muffins out of the batter but I could have filled the muffin cups with a bit more batter for 12 larger muffins.

Wholesome and healthy recipes are a bit more work so don’t be intimidated by the ingredients or all the steps.  I completed the entire process in less than an hour. I caution you not to eat one straight from the oven – as tempting as it is – as the jelly in the middle is extremely hot and needs time to set up as they cool. Lastly, I pureed the raisins as I didn’t want whole ones in the muffins since I was filling them with jam. I am so excited about this recipe! I saved it for the weekend so I had time to sit down with a hot cup of tea and enjoy each bite! Let me tell you, I enjoyed every bite with no guilt what so ever!

Ingredients- Nancy Silvertons’s Bran Muffins with Adjustments

2 cups wheat bran (I used wheat table bran)
1 1/2 cups water (see below)
1 1/2 cups raisins (see below)
1/2 cup buttermilk or low-fat yogurt (I used buttermilk)
zest from one orange
1/2 cup light brown sugar
1/2 cup vegetable oil
1 large egg
1 large egg white
1/2 cup flour
1/4 cup wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon of raw honey ( I added this)
1/4 chopped walnuts ( I added this)
1/2 cup jam ( I added strawberry jam)

Instructions

•Preheat oven to 350 degrees. Line 12 cup muffin tin with paper liners or grease.

•Spread wheat bran on a cookie sheet and place in oven for 6-8 minutes, this will toast the bran; stirring a few times to make sure it toasts evenly.

•Add raisins and 1/2 cup of water in a small sauce pan and boil for approximately 10 minutes or until most of the water is absorbed. Puree raisins in a food processor until smooth. I added all of the raisins and 3/4 cup of water in sauce pan as I didn’t want any whole raisins in the batter. Then I used the additional 3/4 cup of water in the next step.

•In a bowl mix together toasted bran, yogurt or buttermilk, 1 cup of water or 3/4 cup if you boiled all the raisins. Then mix in brown sugar, orange zest and raisin puree. (I added one tablespoon of raw honey.) Mix well.

•Add egg, egg white and oil; mix well.

•In a medium bowl mix together sifted flours, baking soda, baking powder, and salt.  Mix well; add to wet ingredients. Stir until combined.  Add 1/2 cup of remaining raisins if you didn’t puree them all.

•Use a spoon or measuring cup and fill the muffin cups half full. Then take approximately 1 teaspoon full of jam and place in each muffin cup; then fill the muffin cups with remaining batter filling each cup almost to the top.

•Sprinkle with chopped walnuts and bake for 25-30 minutes.  Oven temperatures may vary so check them after 25 minutes with a toothpick to see if they are done.

•Allow to cool for 20-30 minutes before eating this allows the jelly time to set up.

2 thoughts on “No Guilt Bran Muffins

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