There’s something about bran muffins that makes you feel as though you’re doing something good for yourself when you’re enjoying one – just because of the ingredient “bran” in it.
This recipe from Williams Sonoma’s Collection of books makes 18 regular sized muffins. I tried cutting the butter down to 1/4 cup versus the 1/2 cup…and although it turned out very good, I wouldn’t cut the butter in half the next time I make it. Leave it at 1/2 cup, it’s worth it. Good flavor and texture (remember, these are bran muffins so the texture will be more dense/compact and less fluffy or cake-like), but to kick it up a notch, especially if serving to kids – adding pineapple chunks (not the juice), maybe some cinnamon or a tad of coconut could be a nice addition as well (but it’s not essential). I substituted one of the cups of all-purpose flour with whole-wheat flour and it was a good substitution. I like the ingredients in these bran muffins:
- unprocessed bran flakes
- raisins
- wheat germ
- honey
- plain yogurt
Good stuff for the basis of a good, more healthful muffin to enjoy for breakfast, snack or with your evening tea.
Tidbits about Wheat Germ
- Wheat germ contains some essential nutrients like Vitamin E, folate (folic acid), phosphorus, thiamin, zinc and magnesium.
- Also contains essential fatty acids and alcohols.
- Great source of fiber.
- Store opened jars or bags of wheat germ in the the freezer or refrigerator, because like nut flours and nuts, they can become rancid.
- I found unprocessed bran flakes (not cereal) at Trader Joe’s.
- Substitute one cup of the all purpose flour for one cup of whole-wheat flour
- Added 1/2 cup chopped walnuts
- Used 1 cup of low-fat plain yogurt. This may or may not make a slight difference in the moistness of the muffins.
- Used 1/2 cup low-fat buttermilk instead of regular buttermilk.
- Adding pineapple chunks or a tablespoon of coconut might be a nice addition.
- For those with nut allergies, omitting the walnuts is not a deal breaker for these muffins – they’ll be just as fantastic.
source modified from Muffins – The Williams Sonoma Collection
Makes 18 Muffins
1 cup all-purpose flour
1 cup whole-wheat flour
2 cups unprocessed bran flakes
1 1/2 cups dark and/or golden raisins
1/2 cup walnuts, chopped
1/2 cup toasted wheat germ
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup firmly packed brown sugar (light or dark)
1/2 cup honey
1 cup plain yogurt
1/2 cup low-fat buttermilk
2 teaspoons vanilla extract
3 large eggs
Preheat oven to 400 degrees. Using non-stick spray, spray muffin pan and wells for 18 muffins.
In a large bowl, blend flours, bran, raisins, walnuts wheat germ, baking soda, baking powder and salt. Set aside.
In another bowl, cream the butter with the brown sugar and honey until fluffy. Beat in yogurt, then add buttermilk and vanilla. Blend until smooth.
Make a well in the center of the dry ingredients and add the butter/sugar mixture with the beaten eggs. Mix until ingredients are well distributed, but do not over mix.
Evenly portion the batter into 18 regular sized muffin cups – filling to level with rim of cup.
Place muffins in oven and reduce oven’s temperature to 350 degrees. Bake for about 18-22 minutes OR until golden and a toothpick inserted in various muffins comes out clean. Let the muffins cool in pans for about 5-8 minutes and then remove from pans, transferring to a wire rack. Serve warm with butter or at room temperature.
Store remaining muffins in an airtight container
Green Girl @ A little bit of everything says
your muffins would make such a great breakfast. they are packed with healthy ingredients. thanks for sharing.
hope you’re having a wonderful week
Jean says
My office computer screen is huge and as I look at these (giant) bran muffins in front of me I realize that they’re not helping me relieve my hunger. They’re making it worse! Then again, my stomach always starts growling whenever I pay a visit here. They look wonderful! 🙂
Cristina - Teenie Cakes says
LOL! Thanks Jean. It was kinda a ginormous picture of the muffin. Thanks sweetie for the kind words 🙂
Sprinkles of Parsley says
Congratulations on making top9!! I’m not surprised you made it one bit!
briarrose says
Ooooo these look wonderful. What a fabulous muffin to have with breakfast. Nice addition of wheat and bran.
Biren @ Roti n Rice says
Beautiful muffins and so good for us with all that fiber in there. The raisins and walnuts is a nice and tasty addition.
Jenny Nguyen says
I’ll take 1 please! 🙂
redkathy says
I have to agree with you on the bran idea! Hubby has been dieting for a year with no desserts until the bran muffins came out of the oven! lol More than once you talked about 400 being too hot. I have taken your advice on oven temperature and muffins. 400 makes for crusty sides and bottoms that are just a bit too dark even when baking time is reduced.
You know, I so enjoy visiting your blog and know without fail there is a beautiful display to go along with some wonderful recipes. Hope you had a wonderful holiday!
Cristina - Teenie Cakes says
Hi Kathy: I’m glad you agree about the muffin temp and time….400 degrees just seems too long for little cupcake-sized muffins and they dry out.
Thank you so much for the sweet words and compliment on the site 🙂
The Rowdy Chowgirl says
I love bran muffins…and these look like the perfect antidote to the excesses of Thanksgiving!
Sprinkles of Parsley says
Wow, I love your blog! What beautiful pictures and wonderful recipes!
Roxan says
SIGH. This always happens to me. I wrote a really long comment and I didn’t get the captcha code right and now it has disappeared. Anyways… I totally get you on trying to make recipes healthier but sometimes it’s just not worth it. I’ll sacrifice a little flavor, but not a lot.
Georgia @ The Comfort of Cooking says
You always make the most interesting and delicious looking muffins, Cristina! These look excellent and so healthy. A perfect reminder that not everything we stuff ourselves with this season needs to be hearty and greasy! Thanks for sharing!
Heavenly HOusewife says
THere is something so beautiful and wholesome about these muffins. What a great breakfast this would make, as its packed full of really healthy ingredients.
*kisses* HH
Monet says
Such lovely photographs and such a great recipe! I love your idea about adding coconut to the batter. I may have to give that variety a try! I always end up eating quite a few bran muffins because I tell myself, “No worries…these are healthy!” Thank you for sharing love!
Lindsey @ Gingerbread Bagels says
I LOVE LOVE LOVE bran muffins! They’re one of my absolute favorite muffins (I know it’s hard to believe with my butter filled blog, haha!) Your muffins are just gorgeous. I am just so amazed with how stunning and delicious everything you make looks. 🙂
denise @ quickies on the dinner table says
Beautiful muffins Cristina! Love the ingredients too, especially the golden raisins 🙂 You’re right, reading “bran” in the ingredients list, makes me feel instantly better about eating these!
Amy Bakes Everything says
Yummy! Healthy is definitely needed this week, after last weeks over-indulgence! Great photos (as usual)!!!
Imwaytoobusy says
There is something about “bran” that makes anything seem nutritious! 🙂 Looks like a wholesome muffin to me!
bunkycooks says
There are lots of great ingredients in these. Just what the doc ordered after the Thanksgiving food fest! 🙂
Courtney says
I agree about loving the ingredients in these muffins. Aside from my nut allergy I’d gobble these up!