Best Ever Bran Muffins
Given a choice, I realize most of you would select a blueberry muffin over a bran muffin. Well, I’m here to tell you that once you’ve tasted this bran muffin, you’ll be hard pressed to make a choice because it really is the best ever!
The buttermilk and coconut oil combine to give the bran muffin a moist and fluffy texture, and the brown sugar balances the bran flavor really well. If you’re wondering, you really can’t detect any major coconut flavor. The oil just imparts a subtle flavor that most people probably couldn’t identify. Let’s just say it tastes frantastic. 🙂
So, start your day off by getting some fiber that’s both delicious and healthy into your diet. You’ll be happy you did.
Best Ever Bran Muffins
Makes 12 muffins
Ingredients
- 1 1/2 cups 100% All Bran cereal
- 1 cup buttermilk
- 1/3 cup coconut oil, melted
- 1 egg
- 2/3 cup brown sugar*
- 1/2 tsp. vanilla extract
- 1 cup flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup raisins, optional
*You can cut sugar down to 1/2 cup, and you won’t notice much difference.
Directions
Preheat oven to 450o F. Lightly spray a 12-cup muffin pan with nonstick spray or line with paper cups. Set aside.
In a medium sized mixing bowl, soak bran cereal and buttermilk for about 10 minutes until it gets all soggy.
Add in melted coconut oil, egg, brown sugar, vanilla extract, flour, baking soda, baking powder and salt. Stir to incorporate but don’t overmix, or it could cause the muffins to be tough. The mixture will be very thick.
Using an ice cream or cookie scoop, divide the batter equally among the 12 muffin cups, filling almost all the way full.
Bake in the preheated 450o F oven for 5 minutes. Without opening the door, reduce the heat to 350 o F and let the muffins continue baking another 8 to 10 minutes.
Remove from the pan and cool on a wire rack.
Fran’s Notes
If you don’t have buttermilk, make your own by adding one tablespoon of white vinegar to a liquid measuring cup. Then fill it with milk up to the one-cup measuring line. Let it sit for 10 minutes or so until it starts to curdle a bit and use as called for in the recipe.
Source: A recipe from The Stay at Home Chef