Bran Muffins IngredientsThese are the ingredients you’ll need to make this top-rated bran muffin recipe:· Wheat bran: You’ll usually find wheat bran in the grain section of the grocery store, near the flour.
· Buttermilk: Buttermilk lends moisture, flavor, and contributes to the light and fluffy texture.
· Brown sugar: This bran muffin recipe calls for brown sugar instead of white sugar, which gives it a warm sweetness.
· Vegetable oil: A neutral oil, such as vegetable oil, adds moisture without imparting flavor.
· Egg: An egg lends even more moisture and helps bind the muffin batter together.
· Vanilla: A dash of vanilla extract enhances the overall flavor of the muffins.
· Flour: All-purpose flour creates structure and helps bring the batter together.
· Leaveners: Baking soda and baking powder act as leaveners, which means they help the muffins rise.
· Salt: Salt enhances the flavors of the other ingredients, but they won’t make the muffins taste salty.
· Raisins: Raisins add bursts of sweet flavor, but you can leave them out if you like.
How to Make Bran MuffinsYou’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make bran muffins at home:1. Mix the wheat bran and buttermilk. Let the mixture stand.
2. Beat the remaining wet ingredients together, then stir them into the buttermilk mixture.
3. Add the dry ingredients. Fold in the raisins.
4. Spoon the batter into a prepared muffin tin.
5. Bake in the preheated oven until the tops spring back when lightly touched.
How to Store Bran MuffinsStore the muffins in an airtight container (lined on the top and bottom with paper towels to absorb excess moisture) at room temperature for up to four days.
Can You Freeze Bran Muffins?Yes, you can freeze bran muffins for up to three months. Flash freeze the cooled muffins on a baking sheet for a few hours or up to overnight, then transfer the frozen muffins to a freezer-safe container. Thaw at room temperature or in the microwave.
Allrecipes Community Tips and Praise“I’d give it six stars if I could,” raves Rolande. “I didn’t have buttermilk and used sour cream instead. Didn’t hurt it at all, so it’s good to know you can substitute and still get decent results. Best bran muffin I’ve ever had!”“This recipe turned out some delicious muffins,” according to Helene L. “Everything I had hoped they would be. I added pecans as well as raisins and they are magical.”“This will be my go to whenever I have the craving for bran muffins,” says Marquita Winkfield. “The only thing I changed was using coconut oil for vegetable oil and it gave these muffins a light hint of coconut.”Editorial contributions by Corey Williams
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