Long, long before bran and fiber became a health food, I loved bran muffins. Kellogg's® All-Bran® was common in our house when I grew up, and I recall my Grandma eating it as well. Of course, as a child, I didn't grasp what the reasoning was for this cereal, but I liked it. Even better though, were the bran muffins. No matter what, I have loved bran muffins.
Despite that, I hadn't eaten them or made them in a very long while, back when I started this blog back in 2012. And it wasn't until 2014 that I received all the bread cookbooks that started my journey into coaxing flavor from whole wheat, and not yet for another year or so that it came to be that I had a lot of accumulated bran at my disposal. I had long ago stopped eating cereal of any kind but oatmeal, so I wasn't keeping the All-Bran cereal at home, either. Many of the new bread recipes called for sifted whole wheat flour. As I was grinding my own wheat berries, for even better flavor (read more about why, here), some needed only the largest of bran flakes sifted from the flour, resulting in varying amounts of bran leftover.
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| Bran Muffins with Raisins and Walnuts |
It was still quite some while of accumulating bran that I reasoned, "I can make Bran Muffins!"
Once I finally sat down to create a bran muffin recipe, first looking into recipes all over online at the time, to compare what was done, read comments about them and such, I cobbled together a plan. And it was still a while before I got to the point of making them. I cannot recall why it took so long to actually get around to making them, except for the fact of a whole lot of things happening in my life back then. Once I did, I made them quite a few times, and quickly ran out of all the accumulated bran I had stored, and once again I lapsed.
I did include the recipe in my Newsletter, which is now defunct, so once more I am placing it here to keep.
Bran Muffins with Raisins and Walnuts
Makes 12 muffins
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| Bran Muffins with Raisins and Walnuts |
1 cup wheat bran
1½ cups whole wheat or whole Kamut flour
2½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt)
½ cup raisins
½ cup chopped walnuts
¼ cup sugar, or palm sugar
¾ cup milk
½ cup unsweetened applesauce
¼ cup molasses
2 tablespoons cooking oil of choice
2 large eggs, beaten lightly
Preheat oven to 400 degrees. Grease or spray with cooking spray the wells of a 12-well muffin tin, or line wells with muffin papers Set aside.
In a mixing bowl, combine the first 8 dry ingredients and stir them together, ensuring the raisins are all separated from one another for even distribution. The raisins may be substituted with dates, if preferred.
Separately, whisk together the milk, applesauce, molasses, oil and eggs. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula, just until all the dry ingredients are moistened. Quickly, scoop the batter into the prepared muffin wells, dividing the batter evenly between the wells, and pop the tin into the oven on a middle rack for about 15 minutes, or until a tester inserted in the center comes out mostly clean.
Remove the tin from the oven and set aside for 5 to 9 minutes, at which time the muffins will release quite easily from the tin. Serve warm, preferably with butter, for a treat any time.
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