Bran Muffins

by Suzanne on April 19, 2013

in Breakfast, Sweet Things

bran muffins | Suzanne muffins are an old favorite muffin of mine and I was so happy to find a yummy recipe from my friend Carol over at her blog A Cup of Mascarpone. I adapted her recipe slightly to my taste and boy were these muffins good. They are packed full of healthy fiber and are not too sweet or fatty either, so you can eat one without feeling too guilty. These muffins are perfectly moist, you won’t need any butter on them or anything else. I like to eat one of these muffins for breakfast or as a snack with some fresh fruit and it feels me up and gives me energy for the day. Give these muffins a try if you want to add some healthy fiber to your diet in a nice little treat.

Bran Muffins

2 cups (125g) wheat bran
3/4 cup dried cranberries
1 cup, plus 1/2 cup (370ml total) water
1/2 cup (120g) buttermilk
fresh orange zest about half a large orange
1/2 cup (105g) packed light brown sugar
1/2 cup (125ml) vegetable oil
1 large egg
1 large egg white
1/2 cup (65g) all-purpose flour
1/4 cup (35g) whole wheat flour
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Step 1: Preheat the oven to 350F (180C). Line a 12-cup muffin pan with paper liners.
Step 2: Spread the wheat bran on a baking sheet and toast in the oven for 6-8 minutes, stirring a few times so it cooks evenly. Let cool.
Step 3: While the bran is toasting, heat 1/2 cup of water in the microwave or stove top until boiling. Put the cranberries in a small bowl and pour the hot water over them, then cover with plastic wrap until the water is fully absorbed. Puree the cranberries in a food processor or blender until smooth.
Step 4: In a large bowl, mix together the toasted bran, buttermilk, and 1 cup (250ml) water, then mix in the cranberry puree, orange zest, and brown sugar.
Step 5: Stir in the oil, egg and egg white.
Step 6: Mix together the flours, cinnamon, baking powder, baking soda, and salt, and sift into the wet ingredients. Stir until the ingredients are just combined.
Step 7: Spoon the batter into the muffin tins, making sure the batter fills the tin, and is mounded slightly in each one. Because muffin tins can vary in size, if your tins are larger, make fewer muffins.
Step 8: Bake for 25 to 30 minutes, or until the muffins feel set in the center. Then let cool in the pan for 5 minutes and turn out onto a cooling rack. Store cooled muffins in an air tight container.

I’m sharing this recipe at Roxana’s Homebaking Bake your own bread link up.

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1 Laura (Tutti Dolci) April 19, 2013 at 11:49 am

These look so moist and delicious, I love the cranberries!

2 The Café Sucre Farine April 19, 2013 at 11:51 am

I love a good bran muffin and this looks like a great one. Somehow just the idea of a bran muffin makes me feel healthy! 🙂

3 Carol | a cup of mascarpone April 19, 2013 at 12:01 pm

Suzanne, they look gorgeous! I love how you replaced the raisins with cranberries, I bet the change gave them an incredible flavor! Thanks so much for mentioning me in your post, it truly is an extremely wonderful recipe! Have a great weekend!

4 Erin @ Texanerin Baking April 19, 2013 at 12:54 pm

Woohoo for healthy muffins! I’ve actually never had a bran muffin. It’s kind of ridiculous…

These look great and I love the addition of cranberries!

5 Patty April 19, 2013 at 1:11 pm

I have to try this bran muffin recipe-they look so good Suzanne!
Have a wonderful weekend;-)

6 Suzanne April 24, 2013 at 12:05 pm

It is definitely a keeper Patty.

7 Erin @ Dinners, Dishes, and Desserts April 19, 2013 at 3:18 pm

I love bran muffins, but haven’t had them in forever! These look so moist, and just perfect for a weekend breakfast!

8 Suzanne April 24, 2013 at 12:05 pm

Erin the muffin girl, you really need to try this recipe. I think you will love them 🙂

9 Valerie April 19, 2013 at 4:33 pm

But can you eat three without feeling too guilty? These muffins look quite irresistible – I doubt that I’d stop at just one. 😀

10 Suzanne April 24, 2013 at 12:04 pm

Ha ha yes Valerie that is the challenge to not eat more than one at a time!

11 CCU April 19, 2013 at 7:07 pm

Perfect breakfast muffins without a doubt 😀

Choc Chip Uru

12 Suzanne April 24, 2013 at 12:04 pm

Thank you!

13 Lisa {AuthenticSuburbanGourmet} April 20, 2013 at 9:37 am

I would have to agree with you – a great bran muffin is just simply perfect! I am sitting at my computer going through various blogs with a cup of coffee and just wish I had one of these in front of me right now. Hope you have a wonderful weekend!!!

14 Suzanne April 24, 2013 at 12:03 pm

Thank you Lisa!

15 Maureen | Orgasmic Chef April 21, 2013 at 10:54 pm

I love bran muffins! I usually sneak a chopped apple in there and they come out moist and delicious. Great recipe.

16 Suzanne April 24, 2013 at 12:03 pm

Good idea Maureen to get an apple in there too.

17 Jean (Lemons & Anchovies) April 22, 2013 at 10:07 am

I love bran muffins–I even consider them a good, guilt-free dessert. 🙂

18 Roxana | Roxana's Home Baking April 22, 2013 at 6:49 pm

There’s just one muffin left in the freezer for Tiffany’s tomorrow afternoon snack and I need to make some more, haven’t made bran muffins in a while. Maybe I give these a try. They look so moist. Thanks Suzanne.
I’d love if you link it to this month Bake your own bread round-up (scroll to the bottom of the post)


19 Suzanne April 24, 2013 at 12:03 pm

Thanks Roxana, I will link up this recipe 🙂

20 Lora @cakeduchess April 24, 2013 at 8:30 pm

There is possibly never enough muffin ideas. I was thinking recently I need to try a bran muffin for breakfast and now I have this recipe to try:)

21 Hanaa April 25, 2013 at 8:05 am

I’m definitely trying this one. I love Bran Muffin recipes that use actual wheat bran rather than a store bought cereal. Thanks for sharing 😀

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