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:
Preparation Time: 15 minutes
Baking Time: 15 - 17 minutes
Oven Temperature: 190°C (fan oven)
42g vegetable oil (canola)
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
Preheat the oven to 190°C (fan oven)
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
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.
Add the dry ingredients to the wet ingredients and fold with a spatula until about half incorporated.
Add 28g wheat germ, 18g wheat bran, and 30g chopped walnuts to the mix and carefully fold to combine.
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%.
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.
Bake at 190°C on the middle rack of the oven for 15-17 minutes or until golden brown and cooked through.
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.