My bran muffin obsession all started with the complimentary corn bread that L’Ecole offered. It wasn’t exceptional corn bread, but tasting it reminded me of how much I enjoy the gritty texture in corn bread and bran muffins. Bran muffins. I must have a bran muffin! I went to Trader Joe’s to get a box of their blueberry and raspberry bran muffins, and they were so tough and rubbery that it only spurred my quest for bran muffins even further. I decided that I’ll have to take on the task of making them myself if I ever want to be satisfied, and so I did.
And were these muffins the most delicious ones I’ve ever had! They have a nice crusty exterior with a soft and moist interior. You’d never think that the moistness comes only from skim milk and unsweetened applesauce. These muffins were awesome right out of the oven, but still provided a satisfying heartiness once it cooled.
They weren’t a particularly sweet muffin, but they were sweet enough. It’s pretty hard to find a baked item that you want to eat more than one of yet still escape without guilt, but these bran muffins really nailed it.
Adapted from Allrecipes
Makes 6 muffins
3/4 cup unprocessed wheat bran
1/2 cup skimmed milk
1/4 cup unsweetened applesauce
1/2 egg (I used two tablespoons of a beaten egg)
1/4 cup light brown sugar
1/4 tsp vanilla
1/4 cup whole wheat flour
1/4 cup all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1. Preheat oven to 375 F and grease 6 muffin cups. (Reviews said that paper liners were not recommended because of the texture of the muffin.)
2. Mix wheat bran and milk, let it stand for ten minutes.
3. In a large bowl, beat applesauce, egg, sugar and vanilla. Fold in bran mixture till combined.
4. In a medium bowl, mix flours, baking soda, and salt. Add flour mixture to large bowl.
5. Divide batter into 6 muffin cups and bake for 15-20 minutes, or until tops spring back when tapped lightly with finger.
6. Remove from muffin cups when muffins are cool enough to handle with bare hands.