Dark Molasses Bran Muffins
Inspired by techniques from America's Test Kitchen and King Arthur Baking.
Soft, dark bran muffins made with buttermilk-soaked wheat bran, molasses and a scattering of raisins.
Always check the labels of the products you use.
Method
- 1
Soak the bran. Stir the bran into the buttermilk in a large bowl and leave it for 10 min to soften.
- 2
Heat the oven. Meanwhile heat the oven to 200 °C (180 °C fan) and line or grease the 12-hole tin.
- 3
Mix the dry. Whisk the flour, bicarbonate, baking powder, salt and cinnamon together in the second bowl.
- 4
Mix the wet. Whisk the eggs, brown sugar, molasses, oil and vanilla into the soaked bran until smooth.
- 5
Combine. Fold in the dry mix with a spatula until only a few streaks of flour remain, then fold in the raisins.
- 6
Fill. Divide the batter between the 12 holes, filling them almost to the top.
- 7
Bake. Bake for 18-20 min, until domed, the tops spring back when pressed and a cocktail stick pushed into the centre comes out clean.
- 8
Cool. Leave in the tin for 5 min, then move the muffins to the rack.
Storage
Keep in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- 12-hole muffin tin
- paper muffin cases or oil for greasing
- 2 mixing bowls
- balloon whisk
- rubber spatula
- wire rack
- cocktail stick
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 221 kcal |
| Protein | 4.9 g |
| Carbohydrate | 36.5 g |
| of which sugars | 18.3 g |
| of which free sugars | 12.7 g |
| Fat | 7.6 g |
| of which saturates | 0.9 g |
| Fibre | 4.1 g |
| Salt | 0.74 g |
Protein per 100 kcal
2.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
