17 Jul 2016

Fresh Flour Bran Muffins

by | posted in: Breakfast Recipes, Fresh Flour, Fresh Flour Recipes, Recipes, Whole Grains | 0

Ingredients (Makes 1 dozen Muffins)

  • 1/2 cup boiling water
  • 40g sifted bran

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Wet Ingredients

  • 1 large egg
  • 1 cup milk
  • 1/3 cup coconut oil
  • 1-2 Tablespoon Lemon Juice
  • 1 Tablespoon Vanilla
  • 1/4 teaspoon lemon zest (Optional)

Dry Ingredients

  • 140g Freshly milled white wheat Flour
  • 75g sifted bran
  • 1/2 cup granulated sugar
  • 1/4 cup coconut sugar or brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Optional Mix-ins:

  • 3/4 cup raisins
  • Walnuts or Pecans
  • Blueberries (4 for each muffin)

Instructions

  1. Arrange an oven rack to be in the lower middle section of your oven.
  2. Preheat the oven to 375°F (Convection if you have it)
  3. In a large mixing bowl, pour the boiling water over the 40g bran and set aside.
  4. While the water/bran mixture cools, in a smaller mixing bowl, beat the eggs, then add the remaining wet ingredients.
  5. Add the dry ingredients to the large mixing bowl.
  6. Mix in the bowl of wet ingredients to the large bowl with the dry ingredients.
  7. Fold in your choice of mix-ins (except for blueberries) at this time.
  8. Line a muffin tin with papers.
  9. Fill the prepared muffin cups about 2/3 full.
  10. If making blueberry muffins, add about 4 blueberries to each muffin batter and push down with your finger until flush with the top of the batter in the cup.
  11. Bake for 18 minutes or until a toothpick inserted in the center comes out clean.
  12. Remove from the oven, cool in the pan on a rack for 10 minutes before removing the muffins from the muffin liners.
  13. If you desire to make a lot of muffins and freeze them for later, wait until the muffins are completely cooled, then place in a plastic bag with a bag tie and place them in the freezer. Eat tem slightly frozen or thaw for 4 hours at room temperature or in your lunch box.