Don’t they say a picture’s worth a thousand words? Well, hopefully this picture will invite you to make it with the couple thousand words embedded in the shot. Bran muffins. Hmmm. They can either taste “meh”, they can taste good, or they can taste outright beautiful. These…these are third one. There are all types of bran muffins out there, but it seems the most popular types are the kind with raisins and the kind with apple/pear chunks folded into the mixture. You could always make whichever tickles you fancy, but I’ll take mine plain, with maybe just a little bit of butter smeared on each half.
Bran muffins are healthy obviously because of the bran in them, but this recipe is, in my opinion, much healthier other bran muffin recipes I’ve seen because a chia seed and water solution replaces the egg. So if you’re looking to reduce the amount of animal cholesterol, use this recipe and substitute coconut oil for the butter.
As it stands, these muffins are definitely mind-blowing and appetite-satisfying. I’ve never tried making the muffins with coconut oil, so if you decide to, let us know how it turned out by leaving a comment below. You should definitely make these moist, delicious muffins because they have some major health benefits and they can easily be adapted by adding your choice of dried fruits, seeds, or nuts. I was actually contemplating using
sunflower seeds in them this morning, but found out that they were all gone.
Here’s the recipe:
- 3 cups wheat bran
- 1 cup boiling water
- 1 cup brown sugar
- ½ cup (1 stick) butter, softened
- 2½ cups unbleached all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 tablespoons chia seeds
- 6 tablespoons cold water
- 2 cups buttermilk
- In a small bowl, mix 1 cup bran with the boiling water, stir, and let it sit for 5 minutes.
- In a separate bowl, cream butter and brown sugar together until smooth.
- Measure and combine the flour, baking soda, and salt in another bowl with a whisk. In a 1-cup glass measuring cup, combine the cold water and chia seeds to make an egg substitute. Whisk and let sit 2 minutes.
- Combine the moist bran with the egg substitute, remaining 2 cups of bran, buttermilk, creamed mixture, and the flour mixture. Mix thoroughly with a spoon until everything is completely mixed in. If you want to save the batter for later use, now would be the time to put the batter in an air-tight container and refrigerate for 2-4 weeks.
- Preheat oven to 400° F. Scoop batter into prepared muffin cups and bake for 15 minutes or until a toothpick inserted into the center comes out clean.