A classic recipe for hearty and wholesome bran muffins. This recipe uses whole bran cereal soaked in buttermilk to create a wonderfully moist and tender texture, complemented by the crunch of chopped nuts.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 2 cups | Whole Bran Cereal |
| 2 cups | Buttermilk |
| 2 ½ cups | All-purpose Flour |
| ¾ cup | Packed Brown Sugar |
| 2 ½ tsps | Baking Soda |
| 2 tsps | Salt |
| 2 | Eggs, beaten |
| 1 stick (½ cup) | Butter, melted |
| 1 cup | Chopped Nuts |
Instructions
- Preheat the oven to 375°F. Grease your muffin cups or line them with paper liners.
- In a large bowl, combine the bran cereal and the buttermilk. Let it stand for at least 5 minutes to allow the cereal to soften.
- In a separate bowl, sift or whisk together the flour, brown sugar, baking soda, and salt.
- Add the beaten eggs and melted butter to the bran and buttermilk mixture and stir to combine.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix.
- Fold in the chopped nuts.
- Fill the prepared muffin cups about ⅔ full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Note
The recipe card lists two oven temperatures. 375°F is a standard temperature for muffins of this type, but you can use 350°F and add a few minutes to the baking time if you prefer.
