Wow talk about some great tasting bran muffins! I’ve tried so many different bran muffin recipes in an effort to eat healthier and get more fiber and this one is by far the best. I found this recipe on the Smitten Kitchen website and decided I needed to save this recipe! Fresh peaches are in season and pair perfectly with fresh raspberries. I have tried using dates which were delicious in these muffins also. Don’t over-mix these muffins a fact I learned through my 4-H fair muffin submission otherwise the texture won’t turn out right and there will be too many holes…I never did quite get why that mattered as long as they taste good…
Makes: 12 muffins
- 1 1/3 cups buttermilk
- 1 egg
- 1/3 cup extra-virgin olive oil
- 1/4 cup light brown sugar (lightly packed)
- 1 teaspoon vanilla extract
- 1 1/2 cups wheat bran
- 1 cup all-purpose white flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon sea salt
- 1 teaspoon raw turbinado sugar (or you can use cane sugar) for sprinkling on the fruit + 1 teaspoon turbinado sugar (or you can use cane sugar) to sprinkle on top of the muffins just before baking (optional)
- 1 cup mixture of fresh raspberries + fresh peaches chopped
- Preheat your oven to 425 degrees Fahrenheit and line a muffin pan with cupcake papers.
- In a large mixing bowl whisk together the buttermilk, egg, olive oil, light brown sugar, and vanilla extract to combine.
- In a medium-sized mixing bowl, whisk to combine the dry ingredients (wheat bran, white flour, baking powder, baking soda, and sea salt).
- Mix the dry ingredients with the wet ingredients but don’t over-mix. The batter should still be lumpy.
- Rinse and chop your fruit and place it in a small bowl. Sprinkle the fruit with 1 teaspoon of turbinado sugar.
- Add the muffin batter to the muffin cups 3 tablespoons per muffin cup. Top the muffin with 2 tablespoons of fruit and sprinkle the muffins with the optional 1 more teaspoon total (distributed over all of the muffins) of turbinado sugar.
- Bake the muffins for 13-16 minutes at 425 degrees Fahrenheit rotating the pan half way through the cooking time. Bake the muffins until a toothpick inserted in the center of a muffin comes out with just a few crumbs on it. Allow the muffins to sit in the pan for about 10 minutes once removed from the oven for them to set.
Serve the muffins warm topped with some cold butter. I enjoy mine with some hot green tea.
Source: Smitten Kitchen https://smittenkitchen.com/2014/05/blue-sky-bran-muffins/