Title: Bran Muffins

These bran muffins keep things stripped back. No eggs, no butter, no oil. Molasses provides moisture and a deep, earthy sweetness that sugar can’t replicate, while skim milk and baking soda handle the lift.

The cornmeal addition is what gives these a slightly gritty, hearty texture that sets them apart from standard bran muffins. It adds structure and a subtle corn flavor that pairs well with the dark molasses and plump raisins studded throughout.

Everything goes into one bowl and gets mixed together. No creaming, no sifting, no separating. Just stir until combined and pour into the tin. The low baking temperature lets the muffins cook through gently without drying out the bran, which can go from tender to cardboard-like in an overbaked muffin.

Chef Tips

• Don’t overmix the batter. Bran absorbs liquid quickly and overworking it makes the muffins dense and tough.
• Let the batter rest for 5 minutes before filling the tins. The bran will soak up the milk and the muffins will come out more tender.
• Fill muffin cups about three-quarters full. These don’t rise dramatically, so you want generous portions.
• Store in an airtight container. The molasses keeps them moist for 2 to 3 days.

Variations

• Add a teaspoon of cinnamon and a pinch of ginger for a spiced bran muffin.
• Swap raisins for chopped dates or dried apricots for a different dried fruit sweetness.
• Stir in a tablespoon of flaxseed meal for extra fiber and a nutty undertone.