Dark Moist Bran Muffins
Submitted by syd
Dark, moist bran muffins made with whole wheat flour, buttermilk, and molasses. High fiber, barely sweet, and mixed in minutes. Makes two dozen from one batch.
YIELD
2 dozenPREP
10 minCOOK
25 minREADY
45 minThese bran muffins get their dark color and deep flavor from molasses, not chocolate. Mixed with whole wheat flour, bran flakes, and tangy buttermilk, they’re the kind of substantial morning muffin that actually keeps you full.
The batter comes together in about 5 minutes: dry ingredients in one bowl, wet in another, stir just enough to combine. Overmixing is the enemy of a tender muffin, so put down the whisk the moment the flour disappears.
Two dozen muffins from one batch means you can freeze extras and reheat them throughout the week.
Kitchen Tips
- Stir just until the flour is moistened. Lumpy batter makes better muffins than smooth batter. Every extra stir toughens the crumb.
- Fill muffin cups two-thirds full, no more. These rise and you don’t want overflow.
- The molasses gives a rich, almost gingerbread-like flavor. Use regular (not blackstrap) molasses unless you want a more bitter, intense taste.
- These freeze beautifully. Cool completely, bag them, and reheat in the oven for a few minutes when you need a quick breakfast.
Ingredients
Directions
Combine flour, bran, sugar, salt and soda and mix well.
Combine buttermilk, egg, molasses and butter and add all at once to dry ingredients.
Stir just enough to moisten flour mixture.
Fill greased muffin cups ⅔ full and bake at 350℉ (180℃) F 20 to 25 minutes.
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