Back when bran muffins were the thing to eat for a healthy breakfast – hellooo 90’s -, this recipe appeared as one of the best. At least it was one of the most famous ones. Being a supreme fan of Nancy Silverton – bread baker and pastry chef extraordinaire – I wonder what took me so long to finally try them. I bought her books 17 years ago, but I somehow got sidetracked with other, more modern recipes, as we food bloggers usually do. Avocado toast anyone?
Since I think bran muffins are a this or that side of the fence kind of recipe, I will keep this short and to the point.
The flavor of toasted bran makes them different. A lot of raisins makes them moist, for a bran muffin at least. And, as with many Nancy Silverton recipes, they have an extra something that makes them different. Her fresh fruit buttermilk scones or espresso ice cream are simply perfect recipes. Which for me is what makes her such a great mentor, if virtual.
This is a recipe that will make you feel healthy. So much bran and raisins in every bite will do that for you. It does for me at least. And I love a nutritious breakfast. Always a plus when it’s so hard to not be bombarded with so many healthy and unhealthy choices. Good old fashioned bran muffins are always on the safe side.
I use coconut oil, which is not in the original recipe. It really makes them so moist and light at the same time. I will never go back to regular oil for this bran muffins.
And this is an exceptional recipe. Take note.
Raisin Bran Muffins that are fabulous, nutritious, fiber-loaded, easy to make, delicious and super moist! They freeze beautifully and are the perfect on-the-go breakfast.
- 2 cups (100g) wheat bran
- 1 cup (120g) raisins, no seeds
- 1 1/2 cups (375ml) water
- 1/2 cup (125ml) buttermilk
- Zest of 1 orange
- 1/2 cup (100gr) brown sugar
- 1/2 cup (125ml) coconut oil (or another oil, even olive)
- 1 egg, room tº
- 1 egg white, room tº
- 1/2 cup (70g) all purpose flour
- 1/4 cup (40g) fine whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat oven at 325ºF / 170ºC
- Have ready 12 muffin cups with paper liners.
- In a small saucepan bring to a boil the raisins and 1 cup of the water. Let it boil very slowly for about 15 minutes, until there is almost no water left.
- Process the raisins, as smooth or a bit chunky, whatever you like. You can skip this step.
- Toast the wheat bran for about 5 minutes in the oven, careful not to burn. Move it around so it toasts evenly. Careful it burns quickly if you don’t watch it, much like coconut.
- In a large bowl mix buttermilk with toasted bran, raisins, orange zest and sugar. Mix well.
- Add coconut oil, egg, egg white and mix everything.
- Add both flours, baking powder, soda and salt (I sift them directly over the oil mixture) and mix quickly and only until no dry streaks remain. Do not overmix.
- Divide between muffin cups and bake for about 25 minutes, until a tester comes out dry. They don’t raise much.
- Let cook on a wire rack.
- Wheat bran: not to be mistaken with oat bran. Wheat bran comes in different levels of coarseness, and I the very or medium one (image above, top bowl). It gives the muffins the texture which I find to be essential.
- Raisins: I use dark or light raisins, and sometimes add cranberries if I have some lying around.
- Flours: besides all-purpose flour, whole wheat flour is used in this recipe. I am partial to superfine which is similar in texture to white flour. We already have the bran to give texture.
Keywords: bran muffins, raisin bran muffins