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bakeitup2020-04-02 05:17 pm
chestnut_pod) wrote in bakeitup2020-04-02 05:17 pm
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Two kinds of bran muffins
Because sometimes you are simply quarantined with a large bag of miller's bran! And muffins use up so few precious eggs! And if you're going to be weeping over your breakfast-for-dinner, it should at least have a vaguely 1980s healthfulness that is as comforting as it is fragrant. Both recipes from Elizabeth Alston's Muffins, which has morphed into my quarantine project, more or less.
To make these muffins you need to be able to accurately measure things in spoons and cups, peel and mash banana (for one), mix and fold a thick batter with wire whisk and spatula, fill a muffin tin and move the tin in and out of the oven.
These recipes contain wheat, gluten, eggs, and dairy, and one contains walnuts.
Banana Bran Muffins
These are beautifully tall, sweet muffins in which the bran adds a delightful nuttiness without being much of a textural element. It took me about 4 relatively small bananas to come up with 1 1/3 cups.
Ingredients:
1 large egg
3/4 cup packed light brown sugar
1 1/3 cups mashed ripe bananas
1/2 cup toasted walnuts, chopped
1/3 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
1/2 cup oat bran or unprocessed wheat bran (miller's bran)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
Instructions:
Heat oven to 375 degrees. Grease muffin cups, or use foil or paper baking cups.
Beat egg and sugar in a medium-size bowl. When smooth, beat in bananas, raisins or nuts, oil and vanilla. Let stand a minute.
Thoroughly mix flours, bran, baking powder, baking soda, cinnamon and salt in a large bowl. Add banana mixture and fold in with a spatula just until dry ingredients are moistened. Scoop batter into muffin cups.
Bake 15 to 25 minutes, or until brown and springy to the touch in the center. Turn out onto a rack to cool.
Honey Bran Muffins
I made these twice, actually, once with wildflower honey and once with clover honey. The type of honey you use actually seems to make a big difference in flavor -- I bet these would be exceptionally good if you're lucky enough to have, say, orange blossom, blackberry, or sage honey, or some other kind of flavored/single-blossom honey. These are less tall, fluffy, and sweet than the banana bran muffins, and are best toasted. With salted butter, naturally.
Ingredients:
1 1/4 cups unprocessed wheat bran (miller's bran)
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1/4 cup honey
1 large egg
4 tablespoons butter, melted
Instructions:
Heat oven to 375˚F. Grease muffin cups, or use foil baking cups.
Thoroughly mix bran, baking powder, and salt in a large bowl.
Put milk, honey, and egg in a small bowl; beat with a fork or whisk until well blended. Thisk in butter. Pour over dry ingredients and fold or stir in with a rubber spatula until dry ingredients are moistened.
Scoop the batter into muffin cups back 18 to 24 minutes, or until lightly browned and firm and springy to the touch in the center. Remove from pans and let cool a few minutes before serving.
To make these muffins you need to be able to accurately measure things in spoons and cups, peel and mash banana (for one), mix and fold a thick batter with wire whisk and spatula, fill a muffin tin and move the tin in and out of the oven.
These recipes contain wheat, gluten, eggs, and dairy, and one contains walnuts.
Banana Bran Muffins
These are beautifully tall, sweet muffins in which the bran adds a delightful nuttiness without being much of a textural element. It took me about 4 relatively small bananas to come up with 1 1/3 cups.
Ingredients:
1 large egg
3/4 cup packed light brown sugar
1 1/3 cups mashed ripe bananas
1/2 cup toasted walnuts, chopped
1/3 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
1/2 cup oat bran or unprocessed wheat bran (miller's bran)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
Instructions:
Heat oven to 375 degrees. Grease muffin cups, or use foil or paper baking cups.
Beat egg and sugar in a medium-size bowl. When smooth, beat in bananas, raisins or nuts, oil and vanilla. Let stand a minute.
Thoroughly mix flours, bran, baking powder, baking soda, cinnamon and salt in a large bowl. Add banana mixture and fold in with a spatula just until dry ingredients are moistened. Scoop batter into muffin cups.
Bake 15 to 25 minutes, or until brown and springy to the touch in the center. Turn out onto a rack to cool.
Honey Bran Muffins
I made these twice, actually, once with wildflower honey and once with clover honey. The type of honey you use actually seems to make a big difference in flavor -- I bet these would be exceptionally good if you're lucky enough to have, say, orange blossom, blackberry, or sage honey, or some other kind of flavored/single-blossom honey. These are less tall, fluffy, and sweet than the banana bran muffins, and are best toasted. With salted butter, naturally.
Ingredients:
1 1/4 cups unprocessed wheat bran (miller's bran)
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1/4 cup honey
1 large egg
4 tablespoons butter, melted
Instructions:
Heat oven to 375˚F. Grease muffin cups, or use foil baking cups.
Thoroughly mix bran, baking powder, and salt in a large bowl.
Put milk, honey, and egg in a small bowl; beat with a fork or whisk until well blended. Thisk in butter. Pour over dry ingredients and fold or stir in with a rubber spatula until dry ingredients are moistened.
Scoop the batter into muffin cups back 18 to 24 minutes, or until lightly browned and firm and springy to the touch in the center. Remove from pans and let cool a few minutes before serving.
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My eggs are being carefully conserved for challah, so any other baking is at a strict two-or-fewer limit.