Friday, July 11, 2008

Bran Muffins Recipe

These bran-flavoured muffins contain crunchy pecan pieces and sweet, moist raisins. They are nice served hot, warm, or at room temperature. We like to eat them for breakfast or pack them in lunchboxes.

We line the muffin holes with squares of non-stick baking paper. The paper extends above the sides of the muffin holes and supports the muffins as they rise.

Preparation time: about 30 minutes

Makes 7 muffins.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

135g (3/4 cup) raisins
20ml (1 tablespoon) hot or boiling water
70g (1 cup) All-Bran
62ml (1/4 cup) oil (we use a mild-flavoured oil, such as sunflower)
85g (1/3 cup, very firmly packed) brown sugar
32g (1 tablespoon) golden syrup
1/2 teaspoon vanilla extract
200g natural set yoghurt (we use a yoghurt with 3.2 percent fat)
1 large egg (we use eggs with a minimum weight of 59g)
75g (1/2 cup) self-raising flour
55g (1/4 cup plus 1 1/2 tablespoons) plain flour
1/2 teaspoon bicarbonate of soda
60g (1/2 cup) pecan halves, roughly chopped

Preheat oven to 200 degrees Celsius (180 degrees Celsius fan-forced). If you are not using a fan-forced oven, move the oven rack to the middle shelf position.

Place raisins in a small bowl, separate any large clumps and remove any stalks. Pour hot water over raisins and stir to combine. Allow raisins to absorb water and plump up, stirring occasionally (this will take about 10 minutes).

Cut seven pieces of baking paper about 13cm square. Grease seven holes of a muffin pan (1/3 cup capacity holes), and line the holes with the baking paper squares. If you don't wish to use baking paper squares, you can line the ungreased pan with seven muffin/patty cases that measure about 5cm across the base. ©

Place half the All-Bran (35g) in a medium bowl.

Process the remaining All-Bran in a food processor on high speed until finely crushed. If you don't have a food processor, place the 35g All-Bran in a strong plastic bag, hold the end closed, and place on a chopping board. Hit with the flat side of a meat mallet or other heavy object until finely crushed.

Transfer the crushed All-Bran to the bowl with the uncrushed All-Bran.

Add oil, brown sugar, golden syrup, vanilla, yoghurt, egg and raisins (and any water that has not been absorbed) to the bowl with the bran. Stir to combine and set aside for 10 minutes to allow the bran to soften slightly.

In a large bowl, stir flours, bicarbonate of soda and pecans together until well combined.

Add bran mixture to flour mixture and gently fold ingredients together until just combined. Don't overmix the batter as this will result in tough, chewy muffins.

Divide mixture evenly among the seven prepared muffin holes.

Bake for about 18-22 minutes, until a fine-bladed knife or wooden skewer inserted into the centre of a muffin comes out without any batter attached.

Allow muffins to cool in pan for five minutes, and then serve or place on a wire rack to cool. Store cooled muffins in an airtight container at room temperature or tightly wrap in plastic wrap and freeze.


Anonymous Anonymous said...

Thanks for the recipe.
I am going to try them this week-end. I am not a fan of raisins in food, is it possible to just exclude them and not add anything else?

11/7/08 9:27 pm  
Blogger Amanda and Debbie said...

Hi Claire,

You could exclude the raisins but the muffins will not be as sweet. We suggest that you replace them with dried fruit of your choice.

11/7/08 9:40 pm  
Blogger PhotoVentura said...

Love your cute hand-made patty-papers. They look so crisp and photogenic.

11/7/08 10:55 pm  
Anonymous Anonymous said...

Recipe looks delicious! Would I be able to add less of the sweet additives as I am trying to reduce my sugar intake. I don't mind muffins not so sweet. Thankyou

12/7/08 10:49 pm  
Blogger Amanda and Debbie said...

The muffins are not overly sweet, but if you are trying to reduce your sugar intake, we suggest that you try reducing the brown sugar to 64g (1/4 cup). If you decide to make the muffins using less sugar, please let us know how they turn out.

16/7/08 8:40 pm  
Blogger Ivy said...

I like how you used the parchment paper to line the muffins. Can you make bran muffins with just bran or do you have to add Ap flour too?

17/7/08 3:59 am  
Anonymous Anonymous said...

Absolutely delicious.

21/7/08 1:08 pm  
Blogger Amanda and Debbie said...

Hi Ivy,

We think that bran muffins would be very dense and heavy if no flour was used.

24/7/08 11:55 am  
Anonymous Anonymous said...

These sound great, cant wait to try them. I've been looking for a good breakfast muffin for ages. I believe dates would be a great substitute to rasins for those who dont like them.

28/7/08 8:33 am  
Anonymous Anonymous said...

These muffins are delicious. This has now become our favourite bran muffin recipe. I also tried this recipe with dates instead of raisins; it makes them a bit sweeter tasting but just as yummy. My kids loved them with blueberries (instead of pecans and raisins). They reheat well and are great for lunch boxes as they stay moist. Thanks

28/7/08 10:02 am  
Anonymous Anonymous said...

Made these wondering if the kids would enjoy them. Need not have worried. They loved them. Beautiful moist texture. This recipe is a keeper.

18/8/08 8:12 pm  
Anonymous Anonymous said...

they look so delicious!! can i substitute honey for the golden syrup though? thanks!!

6/9/08 3:04 pm  
Blogger Amanda and Debbie said...

Hi Lyn,

We haven't used honey in this recipe, so we aren't sure how well it would work. If you decide to try it, please let us know how the muffins turn out.

9/9/08 1:40 pm  
Anonymous Anonymous said...

My batch are baking in the oven at the moment, and are starting to smell fanstastic. I could sit down to a whole bowlfull of just the batter - it is delicious!

18/9/08 4:34 pm  
Anonymous Anonymous said...

Hi, just wanted to say thank you for the wonderful recipe. I made these last night and they were delicious.

31/10/08 9:15 pm  
Anonymous Anonymous said...

Would these muffins work out if i subsituted milk for the yoghurt?

30/8/10 3:19 pm  

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