Bran Muffins

How to Make Bran Muffins

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1. Heat the oven to 190°C / 375°F and line a 12-hole muffin tin with paper cases.

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2. Stir the bran and buttermilk together in a large bowl and leave for 10 minutes, until the bran has softened.

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3. Whisk the flour, baking powder, bicarbonate of soda, salt and cinnamon in a separate bowl.

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4. Whisk the egg, oil, sugar and molasses into the bran mixture until smooth.

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5. Fold the dry ingredients into the wet with a spatula, add the raisins, and stir only until combined.

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6. Divide the batter between the cases, filling each about three-quarters full.

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7. Bake for 20 to 22 minutes, until domed and a skewer comes out clean. Cool in the tin for 5 minutes, then move to a wire rack.

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Tips for Making Bran Muffins

• Soak the bran in the buttermilk first. It softens the bran and stops it drawing moisture from the batter, which is the usual cause of dry bran muffins.
• Stir only until combined. A few streaks of flour are fine, and overmixing makes the muffins tough.
• Fill the cases well. Bran batter is dense and rises less than most, and a generous scoop gives a proper domed top.

Common Substitutions & Variations

• Out of buttermilk? Stir a tablespoon of lemon juice or vinegar into the same amount of ordinary milk and let it sit five minutes before using.

What to Serve with Bran Muffins

• Salted butter
• Coffee
• Sliced apple

Storing & Reheating Bran Muffins

Keep in an airtight container at room temperature for up to 3 days. Freeze for up to 3 months and thaw at room temperature for an hour, or warm in a 160°C oven for 8 minutes.

Bran Muffins FAQ: Common Questions

Bran Muffins Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.