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LOOKING for: Moist bran muffin recipe...

16 years ago

I'm on a search for good tasting and moist homemade bran muffins. I don't care if they're made with oat bran or wheat bran; Kellogg's All Bran Original cereal (the "twigs") is OK too.

Today I made the newest bran muffin recipe from Cook's Illustrated. It was OK but not remarkable. I've got about three other to try too. If you've got a good recipe you've had success with, please share it with me.

Thanks!

Sue

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Comments (9)

lindac
16 years ago
Oat bran muffins
1 1/4 cup oat bran
3/4 cup flour
2 teaspoons baking powder
1/2 tsp salt
1/4 cup packed brown sugar
1/4 cup honey
1 egg or 2 egg whites
2 T vegetable oil
1 apple finely chopped with the peel

Mix dry ingredients
Mix sugar, honey, oil eggs
and stir into the dry ingredients, stir in chopped apple
Fill greased muffin cups 2/3 full and bake at 425 until lightly browned.
The raw apple keeps them moist
juniebug-2006
16 years ago
My mother in-law gave this recipe to me many years ago, and it's my favorite bran muffin recipe:

3 C. All Bran
1 C. boiling water
Mix well together and let stand

1/2 C. melted margarine or butter
2 beaten eggs
1 1/2 C. sugar
2 C. buttermilk
Mix together

2 1/2 C. flour
1 Tsp. salt
2 1/2 Tsp baking soda
Sift together and add to the buttermilk mixture.

Stir in the bran with the other ingredients and mix only until all ingredients are blended.

Cover and refrigerate overnight. Bake at 350 for about 25 minutes.

I've been told that the batter will last 6 weeks in the refrigerator, but it's always used up well before that!

Chris
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Good bran muffin recipe
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Source: MORE Make-A-Mix Cookery - by Karine Eliason, Nevada Harward & Madeline Westover MOLASSES & BRAN MUFFIN MIX 1-cup dry buttermilk powder 1-1/2 c. whole wheat flour 1-1/2 c. unbleached all-purpose flour 2 T. baking soda 1 T. salt 1-1/4 c. packed brown sugar 6 c. whole-bran cold cereal (the brand that looks like worms) 6 T. molasses In a large bowl, combine buttermilk powder, whole wheat flour, unbleached flour, baking soda and salt. Stir with a wire whisk to blend. Press brown sugar through a coarse sieve. Use a wire whisk to stir brown sugar into flour mixture until evenly distributed. Process whole bran cereal in blender 1 cup at a time until coarse crumbs form. Stir cereal crumbs into flour mixture. Slowly pour molasses over mixture while stirring with a wire whisk or with a heavy-duty mixer on low speed, until evenly distributed. Spoon into a 10-cup container with a tight-fitting lid. Attach lid. Label container with date and contents. Use within 12-weeks if stored at room temperature or within 6-months if stored in refrigerator or freezer. Makes about 10 cups. Bran-Ana Muffins (To make plain bran muffins, omit the banana and add one more egg.) 1 egg, slightly beaten 1 c. mashed bananas 1/4 c. vegetable oil 3/4 c. water 3 c. MOLASSES & BRAN MUFFIN MIX Grease 12 large muffin cups. In a medium bowl, combine egg, mashed bananas, oil and water, beating with a wire whisk to blend. Add MUFFIN MIX all at once, stirring until just moistened. Batter will be lumpy. Let stand 10-minutes to soften bran. Preheat oven to 400-degrees F. Fill each prepared muffin cup 2/3 full with batter. Bake 15 to 20 minutes in preheated oven until golden brown and a wooden pick inserted in center comes out dry. Makes 12 large muffins. Grainlady note: You can easily make half-recipes of both the mix and the muffins.
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Jasdip, I made your bran muffin recipe...
Q
Comments (9)
Jasdip, I made 12 muffins from your recipe. Usually I make the jumbo size muffins and use a full recipe for only six gigantic, bakery size muffins. This time, I decided to go back to the smaller, regular muffins size. The muffins didn't crown the top of the muffin tin much, so maybe I should have made 8-10 rather than 12. No matter -- they taste really good. I had another one this morning, thawing it in the microwave. I used half butter & half applesauce. I'm not one to eliminate butter altogether. Also, I eliminated salt because of my husband's dietary restrictions. If I hadn't been making these muffins for the first time, I might have used a no-sodium baking soda product too. But I didn't want to risk ruining the muffins. I use a no-sodium baking powder for all my quick breads, and it works just fine. But I've had some trouble in the past with the sodium-free baking soda. I also used the lowest sodium of all the commercial buttermilks available at my local grocery stores. Donna, I may try your recipe next. As I've said before, I'm a sucker for bran muffins. I'm still hoping to replicate the wonderful flavor of the Van de Kamp's bran muffins of my childhood in Los Angeles. I loved them, but unfortunately, Van de Kamp's discontinued most of their bakery items years ago.
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This is a good cake. Its from Wilton Basic Yellow Cake * 3 cups sifted cake flour * 2 1/2 teaspoons baking powder * 1/2 teaspoon salt * 1 3/4 cups sugar * 2/3 cup butter or margarine * 2 eggs * 1 1/2 teaspoons vanilla * 1 1/4 cups milk Preheat oven to 350Â°F. Grease bottom of two 8-inch round cake pans and line with waxed paper or parchment paper. Sift together flour, baking powder and salt; set aside. Cream sugar and butter together until light. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute. Spread batter evenly in prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes. Remove from pans; cool completely. Fill and frost as desired. Here is a link that might be useful: cake recipes
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LOOKING for: A really good blueberry muffin recipe
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Comments (3)
Here are 2 of my favorites: BLUEBERRY MUFFIN CAKES (makes 18) 1/2 cup sold shortening 1 1/2 cups sugar 2 eggs 2 1/3 cups flour 1/2 tsp salt 2 1/2 tsp baking powder 1/2 tsp nutmeg 3/4 cup milk 1 1/2 cups fresh blueberries, rinsed & dried 1 stick butter, melted 1/4 tsp cinnamon Preheat oven to 350Â°. Cream the shortening until light & fluffy. Gradually beat in 3/4 cup of the sugar. Beat in the eggs one at a time. Mix the flour w/the salt, baking powder & nutmeg. Alternately add the dry ingredients & milk to the egg mixture beginning & ending w/the dry ingredients. Fold in the berries. (I roll them lightly in flour first so they don't sink.) Spoon the batter into greased or paper lined muffin tins, filling them 3/4 full. Bake 20-25 minutes. Romveo the muffins from the pans & cool slightly. Meanwhile, mix the cinnamon w/the remaining 3/4 cup sugar. Roll the muffins in melted butter, then in the cinnamon sugar.~~Tested, Tried & True. LEMON DIPPED BLUEBERRY MUFFINS (makes 14) 1 3/4 cup flour 1 cup sugar, or as needed 2 1/2 tsp baking powder 3/4 tsp salt 1 egg, well beaten 1/3 cup vegetable oil 3/4 cupmilk 1 cup fresh blueberries, washed & dried 2 tsp grated lemon zest 2 TBL butter, melted 1/4 tsp lemon juice Preheat oven to 400Â°. In a large bowl, mix the flour with 1/2 cup sugar, teh baking powder & salt. Make a well in the center. combine the egg, oil & milk. Add to the dry ingredients, stirring just until moistened. Tos the blueberries with 2 TBL sugar & the lemon zest. Fold into the batter. Fill muffin papers or greased muffin pans 2/3 full. Bake 20 minutes or until golden brown. While the muffins bake, prepare the topping by mixing the melted butter & lemon juice. Dip the warm muffins in the butter mixture, then in sugar. (The batter will keep if refrigerated overnight in paper-lined muffin pans covered w/plastic wrap. Just bake, dip & serve.~~To Market, To Market.
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canarybird01
16 years ago
I love this one. The applesauce makes it moist without adding extra calories.

Light & diet friendly

Ingredients:

3/4 cup All-Bran cereal
1 cup skim milk
2/3 cup whole wheat flour
Sweetener - equivalent to 1/3 cup sugar
2 teasp baking powder
1/2 teasp baking soda
1/4 teasp salt
1 teasp allspice
1/2 teasp cloves
1 1/2 cups

2/3 cup raisins
1 large apple peeled and cut into 1/4 inch cubes
1 low-cholesterol (omega-3) egg, lightly beaten
2 teasp vegetable oil
1/2 cup unsweetened applesauce

1. Mix the All-Bran and skim milk in a bowl and let stand for a few minutes.

2. In a large bowl, mix the flour, sweetener, baking powder, baking soda, salt and spices. Stir in the oat bran, raisins and apple.

3. In a small bowl, combine the egg, vegetable oil and applesauce. Stir, along with the All-Bran mixture, into the dry ingredients.

4. Spoon the mixture into an oil-sprayed 12-muffin tray.
Bake at 350F for 20 minutes

Source: The Glycemic Index Diet
Rick Gallop Â©2002
Random House Canada

My Notes:

You may have to find the oat bran in a diet or health food store
I used fructose for the sweetener but for anyone on a strict no-sugar diet use the artificial sweetener of your choice. Otherwise non-dieters use granulated white sugar.The mixture is thick and dry-ish. Keep stirring until all is well mixed and don't think you made a mistake in the amount of milk.

SharonCb
canarybird01
16 years ago
PS....I forgot to mention that you can use a normal egg (not Omega 3) in this recipe if you're not following that diet LOL!

Sharon.
shambo
Original Author
16 years ago
Thanks for the recipes. I definitely will try them. Today I made another recipe from RecipeZaar. I truly am on a mission!

Linda & Sharon, I find it interesting that both your recipes call for raw apple. That may be just the touch to keep the muffins moist. Unfortunately, I don't have any oat bran on hand. I do have wheat bran, though. Do you think I could substitute it instead?

Junie, I've got the All Bran & buttermilk. Is it really necessary to refrigerate the batter for an hour? I'd like to just bake the entire batch and then freeze the individual muffins.

Thanks again for your help.
juniebug-2006
16 years ago
Shambo,

I've always refrigerated the dough overnight and the texture does change. I think what happends is the moisture more fully saturates the all bran so the dough isn't quite as runny. However, if I were you, I'd certainly give it a try and make them right away if you are in a hurry. I'm pretty sure they would still be a great muffin.
canarybird01
16 years ago
Shambo I've never made mine with wheat bran but I don't think it would change the consistency of the muffins one bit.
If I were you I'd try it that way. I made these muffins every week for a year and kept them in ziplocks one or two to a bag and in the freezer. They were my "bread" while I was dieting and I am going to be making them again next week as a breakfast item.

SharonCb
glenda_al
16 years ago
I think sour cream makes for moist muffins!
See if this one tempts your tastebuds!

Sour Cream bran muffins

Don't fill the muffin cups too full on this one, as the batter will just overflow and make a mess.

Ingredients:
1 cup sour cream
1 teaspoon baking soda
1/2 cup butter or margarine
1 cup brown sugar
2 eggs
1 cup natural bran
1 cup flour
1/2 teaspoon salt
1 teaspoon baking powder

Directions:
Soften butter to room temperature. Preheat oven to 350 degrees F.

Mix sour cream and baking soda together in a medium bowl and set aside.

Cream butter or margarine and brown sugar together. Add eggs, one at a time, beating well after each addition.

Combine bran, flour, salt, and baking powder.

Add dry ingredients and sour cream alternately to the creamed mixture.

Fill muffin tins, lined with paper muffin cups or greased, 2/3 full.

Bake for 20 - 25 minutes, or until tops spring back when touched
shambo
Original Author
16 years ago
Junie, I understand what you're saying about the bran cereal needing to fully absorb the moisture. I'll go ahead and let the batter rest for an hour before baking.

Sharon, my problem is that I usually go without breakfast in the morning, and I'm at the age where I need the added benefits of more fiber in my diet. I think gulping down a bran muffin will be really helpful. I've individually frozen the two batches I made last week. Such an easy breakfast this morning!

Glenda, I think adding sour cream to anything will make it good. But I know that sour cream in baked goods does add moistness. So I'll be trying your recipe too.

Thanks, again for all your help.

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