I’m in a routine where I grab something out of my pantry and create recipes around that item. It can be creative and fun. Today, I pulled out a box of “All Natural Unprocessed Wheat Bran.” The first thing that popped into my mind was, “bran muffin.” The second thing was, “snooze fest.” And that’s the challenge! How to make a bran muffin enticing, intriguing, and delicious? Well, let’s try!
I decided to work from the recipe on the back of my box of bran with
a few many alterations… I decided that I am going to try two bran concoctions and see which Tim and I like best. Tim can be brutal when rating food, so if he likes it– it’s a winner.
I rummaged through my cabinets again to see what I might have on hand. I found cherry flavored dried cranberries, bananas, edible orange oil, coconut, crushed pineapple, a variety of nuts, coconut milk, molasses, honey, chocolate chips… I could go on but I think I can use some of this stuff.
The first run at the bran muffin recipe will be:
- 3 cups wheat bran
- 1 cup boiling water
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1/2 cup dried cranberries (or other dried fruit you like)
- 1 ripe mashed banana
- 1/2 cup butter (or butter substitute to make it vegan)
- 2 1/2 cups white flour
- 2 tsp. baking soda (make sure it’s fresh or it will affect the rise)
- 1 tsp. salt
- 2 eggs, beaten (or egg substitute to make it vegan)
- 1 1/2 cups coconut milk (or nut milk)
- 1 Tablespoon apple cider vinegar
I added 1 cup of bran and the cranberries to the hot water, mixed and let it sit until the bran absorbed the water. In a separate bowl, I blended the sugar, molasses, banana, and butter together using a fork because I didn’t want to pull out my mixer. I added the flour, baking soda, and salt to the bowl. Then, I went back to my bran bowl and added the eggs, the remaining 2 cups of bran, coconut milk and vinegar. Then I added the flour mixture to this and stirred until well blended.
I poured my muffin batter into 12 extra large silicone muffin cups. I like using these because I don’t have to buy paper muffin cups and with these silicone cups, I can place them on a cookie sheet and make as many or as few as I like and they will all cook evenly. Once the batter was poured, I sprinkled a few oats on top just to make them look a little prettier.
I preheated my oven to 400º F. I baked until done (because of the extra large muffin cups it took 20 minutes). I used a toothpick to test doneness.
This is how they turned out:
They were moist and delicious! Tim gave them a 7 out of 10 in the realm of bran muffins. I give them a 10… because it’s my recipe 😉
Tomorrow I will do the recipe again but this time, I will make them tropical… stay tuned!