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Moist Bran Muffins

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By King Arthur Flour Company

Posted July 23rd, 2007

This article is reprinted with permission from King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains, by King Arthur Flour, (2006, Countryman)

King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains

Servings:	12
Author Notes:	While bran is only part of any whole grain, its health benefits have been well documented. In the case of wheat bran, there are many fans of the flavor it imparts, as well. These muffins are moist and chewy without being heavy, with a hint of caramel sweetness from the brown sugar. They're a great choice for breakfast or a wholesome snack. The batter can be mixed up and held in the refrigerator for up to a week, then scooped and baked as needed, so you can have fresh, warm muffins whenever you like.
Ingredients:	3/4 cup boiling water 1 1/4 cups bran cereal , divided 3/4 cup raisins 3/4 cup packed light or dark brown sugar 1/4 cup vegetable oil 2 1/2 cups whole wheat flour, traditional or white whole wheat 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt 1 large egg 3/4 cup buttermilk 1/2 cup orange juice
Instructions:	Yield: 1 Dozen Baking Temperature: 375°F Baking Time: 23 to 26 Minutes Pour boiling water over 3/4 cup of the bran cereal in a small mixing bowl. Add the raisins, brown sugar and oil. While the bran mixture cools, blend together the flour, baking soda, baking powder, and salt in a large mixing bowl. Beat the egg with the buttermilk and orange juice in a large measuring cup. Add this mixture to the dry ingredients. Stir in the remaining 1/2 cup bran cereal, then the bran-raisin mixture. Cover the bowl and refrigerate overnight. The next day, preheat oven to 375° F. Lightly grease a muffin tin or line with papers and coat the papers with nonstick spray. Fill each cup two-thirds full. Bake the muffins until a cake tester inserted in the center comes out clean, 23 to 26 minutes. Remove from the oven and allow the muffins to cool in the pan for minutes, then turn them out onto a rack to finish cooling, or serve warm, as desired. Nutritional Information per Serving (1 Muffin, 106G): 25g whole grains; 241 calories; 6g fat; 6g protein; 32g complex carbohydrates; 14g sugar; 6g dietary fiber; 18mg cholesterol; 386mg sodium; 346mg potassium; 43RE vitamin A; 9mg vitamin C; 3mg iron; 82mg calcium; 203mg phosphorus.