Ingredients Jump to Instructions ↓

  1. Bran Muffins

  2. Makes 12

  3. Adapted from Pastries from La Brea Bakery by Nancy Silverton

  4. These muffins are quite different than other muffins. For one thing, they're much, much lighter in texture. And for another, they're not very sweet.

  5. Be sure to fill the molds so that the batter is mounded up in each tin. Next batch, I'm going to try baking them at a higher temperature, 400F (200C), and see if that gives them more height and oomph. I'll revise the recipe if I do. But if anyone tries that in the meantime, I'd be interested in hearing about it in the comments.

  6. 2 cup (125g) wheat bran

  7. 1/2 cup (190g total) dark raisins

  8. 1 cup, plus

  9. 1/2 (370ml total) cup water

  10. 1/2 cup (120g) buttermilk or plain low- or non-fat yogurt

  11. a few swipes of fresh orange zest (unsprayed)

  12. 1/2 cup (105g) packed light brown sugar

  13. 1/2 cup (125ml) vegetable oil

  14. 1 large egg

  15. 1 large egg white

  16. 1/2 cup (65g) flour

  17. 1/4 cup (35g) whole wheat flour

  18. 1 teaspoon baking powder

  19. 1 teaspoon baking soda

  20. 1/2 teaspoon salt


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