When I was growing up, my favorite breakfast was my Mama’s Bran Muffins. I could smell those puppies baking a mile away. Even to this day, my Mama knows that’s the way to my heart. I could eat an entire 12 muffin batch in two days – alone – by myself – without any help – get away from my muffin, you thief.
There’s a problem though – they don’t make the cereal that it calls for any more…100% Bran. At least it’s not sold around here and I’ve not been able to locate it using the Post website. I know, I know. “But Stacy, store cereals aren’t good for you.” Yeah – I know…but these muffins…man, they call to me. They’re worth that store cereal. Amen and amen.
So, I set out to recreate my favorite recipe without the cereal. The end result wasn’t the same…there will never been another muffin like that. But, I was pleased with it – and it was very tasty. Even my mom gave it her approval. These will be a regular around the Myers house…regular – bran. Get it? HAHAHAHA!
I chose this as my base for bran…Bob’s Red Mill Wheat Bran. You can find it at your local grocery store…I found mine in the organic section, but it might be in the cereal aisle or the baking aisle.
In a small bowl, mix your bran together with some buttermilk…I used kefir. Let it stand for about 5 minutes to soak up. Mix in an egg, vanilla, water, and some melted coconut oil. Add whole wheat pastry flour, sucanat, baking powder, baking soda, and salt. Stir only until combined. Over-stirring makes tough muffins…and those are only good for hockey pucks.
This makes about 12 muffins. You can use liners if you want…I did for this batch because I was going to freeze them and I think they do better in liners that way. If you’re not using liners, make sure to grease your cups…I’d hate for all of those 12 muffins to stick so that you have to stand at the counter and eat them with a spoon directly from the pan. Been there, done that.
Sprinkle the top of each muffin with a mixture of sucanat and cinnamon. I wish I could tell you how to mix that up and what ratios to use, but I don’t have a clue. I just eyeballed it. Just don’t leave this part out…it makes muffin magic.
Pop the muffins into a 400 degree oven and bake for 13-15 minutes or until the top of a muffin springs back when you touch it.
Remove from tins to cool completely on wire rack…yeah right. Cool completely? Who does that anyway? I sure don’t. Eat one hot. You know you want to…and they’re even better with a smear of butter. *Slobber*
Better Bran Muffins
- 1 ¼ cups Bob’s Red Mill Wheat Bran
- 1 cup kefir or buttermilk
- 1 cup whole wheat pastry flour
- ½ cup sucanat (or your sweetener of choice)
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla
- 1 tablespoon water
- 1 egg
- ¼ cup melted coconut oil
- Cinnamon Sucanat mixture for sprinkling
- In a mixing bowl, combine wheat bran and buttermilk.
- Let stand for 5 minutes.
- Add vanilla, water, egg, and coconut oil. Stir until combined.
- Stir in flour, sucanat, baking powder, baking soda, and salt only until combined.
- Spoon into 12 muffin tins.
- Sprinkle with cinnamon-sucanat mixture.
- Bake at 400 degrees for 13-15 minutes or until muffin springs back when lightly pressed.
- Cool completely on wire rack.