No Egg Bran Muffins
Submitted by janchip
No-egg bran muffins made with a make-ahead batter that keeps up to 3 months in the fridge. Buttermilk and a double dose of bran cereal deliver tender crumb and serious fiber. Bake fresh muffins on demand.
YIELD
48 servingsPREP
30 minCOOK
25 minREADY
55 minBig-batch bran muffins for the make-ahead crowd. The trick here is the batter itself, which keeps up to three months in a tightly sealed container in the fridge. Scoop a few muffin cups worth on Monday morning, and again on Friday, no mixing required.
Two bran cereals do the work: All-Bran for that signature dense chew, and 100 percent bran for fiber heft. The boiling water bloom softens the bran and pulls out a deeper, almost molasses-like sweetness before the buttermilk and vanilla go in.
No eggs, just liquid egg substitute beaten in slowly so the oil and sugar emulsion stays smooth. The result bakes up moist with a craggy top and tight, tender crumb.
Kitchen Tips
- Do not stir refrigerated batter before scooping. Stirring deflates the leavening that has been quietly working in the cold.
- Fill paper liners only two-thirds full. The batter rises hard and will mushroom over the pan otherwise.
- Test with a toothpick at 20 minutes. Bran muffins go from moist to dry fast.
- Sprinkle dates, raisins, walnuts, or glazed fruit directly into the cups as you fill them. The toppings sink in and become a hidden filling.
Variations
- Swap a cup of the flour for whole wheat for a nuttier, sturdier muffin.
- Stir in orange zest and dried cranberries for a brighter morning version.
- Use molasses in place of half the sugar for a darker, old-fashioned bran muffin character.
Ingredients
Directions
Mix oil and sugar thoroughly in a VERY LARGE bowl.
Add egg substitute, 2 ounces at a time and beat well.
Mix together All Bran and 100 percent Bran.
Add boiling water. Stir and let cool.
Add buttermilk and vanilla to bran mixture.
Sift together flour, baking soda, baking powder and salt.
Add bran mixture to the creamed mixture, alternating with the flour. Do this in three portions. Stir thoroughly to blend. If storing batter, store in tightly covered container in refrigerator. This will keep up to 3 months. If using stored batter, DO NOT STIR! To bake muffins, fill paper muffin cups ⅔ full. Bake at 350℉ (180℃) for 20 to 25 minutes or until they test done. Dates, nuts, raisins or glazed fruit may be sprinkled on top of batter in bowl when filling muffin cups. This becomes a filling inside the batter as muffin cups are filled.
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