read_w (read_w) wrote,

Freshly baked bran muffins

Freshly baked because you can keep the batter in the fridge for a couple weeks, and bake them as wanted. Traditional in a lot of ways, though the apple juice concentrate (in place of buttermilk and sugar or honey) is my idea.
Various people have told me they don't like bran muffins but they like these.

Combine and allow to cool
1 c boiling water
1 c bran
Whisk together
2-1/2 c whole wheat flour
2-1/2 t baking soda
3/4 t salt
Separately mix together (use a pretty large bowl: it can expand quite a bit when you add the other ingredients)
2 eggs
1/2 c oil
2-1/4 c apple juice concentrate
(the frozen stuff, thawed)
Measure out
2 (additional) c bran
1-1/2 c raisins
Stir the cooled bran into the wet mixture. Add the flour mixture; before completely mixed, fold in the dry bran and raisins. Cover and keep refrigerated.
To make:
Do not stir the batter—most of the rising has happened in the bowl, and stirring will deflate it. Fill greased muffin tins almost full (again, most of the rising has already happened), and bake at 400° about 20 minutes (start checking a little earlier), until springy. If you're not using all the cups in the tin, put a little water in the empty ones, for more even cooking and to avoid warping the tin.
Makes about 40

The above is more traditional, but I now replace the raisins with diced crystallized ginger (1 – 1-1/2 c, depending on how strong it is). "Baker's cut" is already diced, though difficult to find. I assume you could use other fruit juice concentrates or other dried fruit.
I've used melted butter in place of the oil, and barely notice a difference—I now stick with oil.
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