Today I made you bran muffins.
Whole wheat flour, bran flakes, cranberries and raisins…
They were amazing. Even with the flax “egg” I had to use because I ate the last egg for breakfast the morning before and didn’t tell anyone we were now out of eggs. Oops.
Scrumptious Bran Muffins with Cranberries and Raisins
Adapted from Whole Wheat or Bust
1 1/2 cups wheat bran flakes (I used Bob’s Red Mill, it was in the baking aisle)
1 cup unsweetened Silk soymilk
1/3 cup butter
flax egg: 1 tablespoon ground flaxseed + 4 tablespoons warm water, allowed to sit
2/3 cup brown sugar
1/2 teaspoon vanilla extract
1/2 cup whole wheat white flour
1/4 cup oats
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup raisins
Handful fresh cranberries
Preheat the oven to 375°F. Mix the wheat bran and soymilk and let stand. With an electric mixer beat the butter, flax “egg,” sugar, and vanilla… Beat for a while; at least for me it looked kind of weird, not perfectly creamy & smooth but it worked for me. Add the bran mixture to this and mix. Sift the flour, oats, baking soda, baking powder and salt into the bran mixture, and stir until combined. Fold in raisins and cranberries. Divide into a greased six-muffin tin and bake 15-20 minutes or until a toothpick comes out clean.
These lived up to their namesake. They are crumbly and buttery, and sweet enough to stand up to the tart cranberries without being too sweet. You could really taste the delicious crunchy/chewy texture of the bran, which got nice and crisp on the tops and outside but remained chewy, yet tender inside.
My muffins didn’t really rise out of their muffin tin to get that delectable muffin-top, but these were so so so good. All six muffins were devoured by us before the sun went down. They were so good warm, with a little shmear of Greek yogurt too.
Leftover bran? Well, one cup has your day’s worth of fiber… and it is crunchy and a good topping for oatmeal or yogurt. Or you can just make batches and batches of muffins until it’s used up. Yum.