• Tea for Two

BRAN & WALNUT MUFFINS

Updated: Sep 1

This recipe was inspired by the first bran muffin I ever had while living in Hong Kong. It was love at first bite - ever since then I have tried to replicate it and while this still isn’t 100% there yet, it’s close enough. I love having these in the autumn time with a big mug of tea.


Watch how to make them below:

Yields: 6-8

Preparation Time: 15 minutes

Baking Time: 15 - 17 minutes

Oven Temperature: 190°C (fan oven)

 

EQUIPMENT

muffin/cupcake pan

 

INGREDIENTS


42g vegetable oil (canola)

11g honey

25g molasses (or a dark syrup)

72g brown sugar

1 tsp vanilla paste or extract

1 egg, medium, room temp*

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

120g bread flour (12% protein)

1 tsp baking soda

½ tsp baking powder

½ tsp ground cinnamon

¼ tsp salt

28g wheat germ

18g wheat bran

30g walnuts, chopped


* room temp = around 20°C

 

METHOD


Preheat oven

Preheat the oven to 190°C (fan oven)



Step 1

Grab a bowl for the dry ingredients and sift together 120g bread flour, 1 tsp baking soda, ½ tsp baking powder, ¼ tsp salt, and ½ tsp ground cinnamon. Set aside



Step 2

Grab another larger bowl for the wet ingredients and add 1 medium egg, 11g honey, 25g molasses, 72g brown sugar, 42g vegetable oil, 1 tsp vanilla, and 148g buttermilk. Whisk to combine.



Step 3

Add the dry ingredients to the wet ingredients and fold with a spatula until about half incorporated.



Step 4

Add 28g wheat germ, 18g wheat bran, and 30g chopped walnuts to the mix and carefully fold to combine.



Step 5

Line a muffin pan with around 8 muffin cases and fill each one around three-quarters full. If you prefer larger muffins, fill them to 90%.



Step 6

If you wish, decorate the top with extra walnuts, wheat germ or wheat bran, maybe even some demerara sugar or pearl sugar for added crunch.



Step 7

Bake at 190°C on the middle rack of the oven for 15-17 minutes or until golden brown and cooked through.



Step 8

These muffins are great served fresh from the oven, but I would recommend letting them rest overnight in an airtight container to allow the flavours to fully develop.

 

happy baking! X

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