Bran, Banana, and Raisin Muffins
You cant claim to have a complete repertoire of muffin recipes without including the traditional bran variety. I often find them boring and dry, but the banana and molasses in these muffins boosts the flavor to a new high and simultaneously increases the moisture
You cant claim to have a complete repertoire of muffin recipes without including the traditional bran variety. I often find them boring and dry, but the banana and molasses in these muffins boosts the flavor to a new high and simultaneously increases the moisture
- Carbohydrate 36.5252110405863 g
- Cholesterol 17.625 mg
- Fat 4.38582668633652 g
- Fiber 4.92490286119032 g
- Protein 3.3980424550005 g
- Saturated Fat 0.466273191090905 g
- Serving Size 1 1 Serving (76g)
- Sodium 3402.34848819609 mg
- Sugar 31.600308179396 g
- Trans Fat 0.241961576092532 g
- Calories 178 calories
Step-by-step
- Preheat the oven to 375°F. Spray 12 muffin cups with vegetable oil.
- Combine the oil, molasses, egg, sugar, banana, vanilla, yogurt and milk in a large bowl and mix until well blended.
- Combine the bran, both flours, baking powder, baking soda, cinnamon, salt and raisins in another bowl and mix well. Add to the wet mixture and stir just until combined. Spoon into the prepared muffin cups and bake in the center of the oven for about 15 minutes, or until the tops are firm to the touch. Turn out and serve immediately or serve at room temperature.
Swapping dark brown sugar for granulated sugar changes the moisture retention and adds a deeper caramel note to the crumb. Managing texture in bran baking requires attention to technique because high-fiber ingredients absorb liquid rapidly. Small kitchens demand efficient bowl management, so organize wet and dry components separately before combining them.
- Mix the dry ingredients thoroughly to distribute the 1 1/2 teaspoons of baking powder and 1/2 teaspoon of baking soda evenly through the wheat bran and flour.
- Fold the wet and dry mixtures together using a rubber spatula just until no dry flour pockets remain, stopping immediately to prevent gluten overdevelopment.
- Preheat the oven to 375°F to ensure immediate expansion when the batter hits the heat.
- Bake the filled cups for about 15 minutes, testing for doneness when the tops feel firm to a light press.
- To adjust this recipe for dairy allergies, replace the low-fat milk with an equal volume of unsweetened almond or oat milk.
Properly mixed batter yields twelve uniform portions that rise evenly in standard metal tins. Cool the baked goods on a wire rack within two hours to prevent condensation from softening the crust.
