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| Bran Muffin with Tangelo Fig Compote. (Photo credit: Wikipedia) |
Wheat bran, the outer layer of grains of wheat, is a by-product of the flour-milling process. Although almost tasteless, fresh bran contributes a mild earthy flavor to muffins and other baked goods and is added to recipes along with flour to boost the fiber content and overail nutrition. Unprocessed wheat bran, which has not been toasted, is also packaged as miller's bran. Look for it in the cereal section of supermarkets or in natural-foods stores. Because bran is high in natural oils, it should be stored in the refrigerator to maintain freshness.
We will include wheat bran in this Honey-Raisin Bran Muffins recipe to give it a different kind of taste and a different kind of glory to its kind and think of how much a lowly bran could give you. Not only the nutrition you need but the energy to surely boost your day.
You will need:
2 cups (10 oz/315 g) all purpose (plain flour)
2 cups (8 oz/250 g) unprocessed bran flakes
1 1/2 cups (9 oz/180 g) mixed dark and golden (sultana) raisins
1/3 cup (1 oz/30 g) toasted wheat germ
2 teaspoons baking soda (bicarbonate of soda)
1 teaspoon baking powder
1 teaspoon salt
1/2 cup (4 oz/125 g) unsalted butter at room temperature
1/2 cup (3 1/2 oz/10 g) firmly packed light or dark brown sugar
1/2 cup (6 oz/185 g) honey
1 cup (8 oz/250 g) plain yogurt
1/2 cup (4 fl oz/125 ml) buttermilk
2 teaspoons vanilla extract (essence)
3 large eggs beaten
Here's how:
Preheat the oven to 400 degrees F. Grease 18 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups one-third full with water to prevent warping.
In a bowl, stir together the flour, bran, raisins and wheat germ, baking soda, baking powder, and salt.
In another bowl, using a wooden spoon, cream together the butter, brown sugar, and honey until fluffy. Beat the yogurt, then the buttermilk and vanilla, until well blended and smooth.
Make a well in the center of the dry ingredients and add the creamed mixture and the eggs. Beat just until evenly moistened. The batter will be thick and slightly lumpy. Do not overmix.
Spoon the batter into each muffin cup, filling it level with the rim of the cup.
Transfer the filled pan(s) to the oven and immediately reduce the oven temperature to 350 degrees F. Bake until golden, dry and springy to the touch, 18-22 minutes. A toothpick inserted into the center of a muffin should come out clean. Transfer the pan(s) to wire racks and let cool for at least 15 minutes. Unmold the muffins. Serve warm or at room temperature, with butter.
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