Bran Muffins
These bran muffins come from Home Cooking by Herman Lensing. They are a classic bran muffin - not too sweet, wholesome tasting and easy to make!
muffin tray
muffin liners
kitchen scale
- 225 grams bran
- 500 ml boiling water
- 230 grams butter melted
- 600 grams sugar
- 4 eggs beaten
- 1 litre buttermilk
- 25 ml bicarbonate soda
- 325 grams cake flour
- 250 grams whole-wheat flour
- 10 ml salt
Preheat the oven to 220°C and line a standard 36 cup muffin tray with liners. Alternatively, bake in batches.
Mix the bran and boiling water in a large mixing bowl. Mix in the butter and allow to cool.
Add in the sugar, eggs and 750ml of the buttermilk and mix. Mix in the bicarbonate of soda and the rest of the buttermilk. Add in the flours and salt and mix well.
Fill each muffin cup about two-thirds with batter and bake for 20 minutes, or until a toothpick inserted into the middle comes out clean.
- You can keep the batter in the fridge for up to 14 days.
- To make this recipe dairy free (which is what I did) - switch out the butter for coconut oil (melted) and the buttermilk for a plant-based milk (1 cup plant based milk + 1 tablespoon lemon juice = dairy free alternative to buttermilk).