• teafortwose

Bran & Walnut Muffins

These light and moist bran and walnut muffins are perfect to make in the autumn/fall season when you just want to curl up with a hot drink. They can be made and served within 30 minutes (half of which is just baking time). Or if you want to make a large batch of them, you can freeze them and defrost one in the microwave whenever you need a quick bite.


Watch how to make them below:


Yields: 6-8 muffins


E Q U I P M E N T:

1 muffin/cupcake pan


I N G R E D I E N T S:

42g vegetable oil (canola)

11g honey

25g molasses (or a dark syrup)

72g brown sugar

1 tsp vanilla extract or paste

1 egg, medium)

148g buttermilk (or 148g kefir or 111g natural yoghurt + 37g milk)


120g bread flour

1 tsp baking soda

½ tsp baking powder

½ tsp ground cinnamon

¼ tsp salt


28g wheat germ

18g wheat bran

30g walnuts, chopped


M E T H O D:

PREHEAT OVEN

Preheat the oven to 190°C (convection oven/fan-assisted) and line the muffin/cupcake pan with paper cases.


Step 1. DRY INGREDIENTS

Sift together the flour, baking powder, baking soda, salt and ground cinnamon into a bowl. Set aside.


Step 2. WET INGREDIENTS

In a large mixing bowl, add the eggs, honey, molasses, sugar, oil, vanilla and buttermilk. Whisk to combine.


Step 3. ADD DRY TO WET INGREDIENTS

Add the dry ingredients to the wet ingredients and fold until approximately half combined. At this point, add the wheat germ, wheat bran and chopped walnuts. Avoid over mixing the batter.


Step 4. BAKE

Distribute the muffin batter into the pan, filling each around three-quarters full for average sized muffins, but if you prefer larger muffins, fill them to 90%. Optionally, decorate the tops of the muffins with additional chopped walnuts, wheat bran or wheat germ, and if you have some on hand demerara sugar or pearl sugar adds a nice crunch.


Bake the muffins in the preheated oven for 15-17 minutes or until they are golden brown and cooked through.


These muffins can be served fresh from the oven, but I would recommend letting them sit over night in an airtight container to allow the flavours to fully develop.


FREEZING NOTES.


These muffins are great to be made in a big batch and then frozen after they've sat overnight to develop flavour. To defrost them later, simply take them out and let them come to room temperature or if you want them immediately, pop them into a microwave at high power for 30 secs and they'll be ready to serve.




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