In my quest to create more small batch recipes today I decided to make a small batch Bran Muffin Recipe. I think of all the muffins I make, Bran Muffins are my absolute favorite. I think any muffin is pretty wonderful when you think about it. Small bakes perfectly sized for one. Breakfast in the hand. Treats you can carry.
When I used to run my own Coffee Shop oh so many moons ago Bran Muffins were also a favorite muffin of my clientelle. I used to bake Bran, Carrot and Banana, sometimes Blueberry. I would buy it from my supplier in huge buckets of frozen mix. All you did was scoop and bake. They were actually very good. The Bran always sold out first.
Of course homemade from scratch is always better. We humans are funny creatures, aren't we?? When someone tells us that something is good for us or healthy, we automatically think that it can therefore not be very tasty. That is not true of these muffins. Nothing could be tastier.
There is only 1/2 TBS of fat in the whole recipe. You can use olive oil if you wish or canola oil. But 1/2 TBS of fat divided between 6 muffins is almost neglible I think!
There is also very little sugar. Only 1/4 cup of soft light brown sugar, packed. Divide that between six and you come up with not an awful lot!
There is 2 TBS of molasses, but again an unrefined sugar and divided between six muffins, not a lot per serving . . .
The whole wheat flour and use of natural wheat bran ensures that there is plenty of fibre, which is so good for us and low GI. We are told to eat more whole grains. These are definitly very highly whole grained.
Another nice thing is that you can use skim milk if you wish with no real difference in texture or flavor. A bonus!
They have a beautiful texture as you can see. I like raisins in my bran muffins and so I do add some to these, but its entirely up to you if you choose to or not.
They are lovely warm from the oven . . . .
I enjoyed one with a hot cup of apple spiced tea for my elevensies . . . which is a British fancy name for coffee break.
Of course I very naughtily added some butter to mine. Oh boy . . . They are absolutely gorgeous warm with some butter . . .
I am not sure what it is about quick breads and butter, but the two go together really well. Just think of lemon nut loaf, or date nut loaf, banana bread . . . you can keep the icing, but sliced and spread with butter . . . you can't beat em!
Oh boy but this went down a real treat. Todd really enjoyed them as well and I am really looking forward to having one for breakfast tomorrow morning!
Yield: makes 6 muffins
Author: Marie Rayner
Small Batch Bran Muffins
Every bit as delicious and moist as a full sized batch, but perfectly sized for the smaller family. Not too sweet and filled with fiber.ingredients:
- 1/2 TBS oil
- 50g soft light brown sugar (1/4 cup packed)
- 2 TBS molasses
- 1 large free range egg, lightly beaten
- 120ml milk (1/2 cup)
- 40g wheat bran, unsifted (3/4 cup)
- 1/2 tsp vanilla
- 1/2 tsp ground cinnamon
- 70g whole wheat flour (1/2 cup)
- 3/4 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1/4 tsp salt
- 75g raisins (1/2 cup) (optional)
instructions:
How to cook Small Batch Bran Muffins
- Preheat the oven to 200*C/400*F/ gas mark 6. Butter a six cup muffin tin and line with paper liners. Set aside.
- Whisk togethr the oil, brown sugar, molasses, egg, milk, wheat bran and vanilla. Stir together the flour, baking powder, soda and salt. Add the dry ingredients to the wet ingredients and stir just to combine. Stir in the raisins if using. Divide between the prepared muffin cups.
- Bake in the preheated oven for 18 to 20 minutes. Tip out of the tin onto a wire rack to cool.
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If you only bake one thing for you this weekend, let it be these. You won't regret it! I promise!
