BRAN MUFFINS
16 muffins
Preheat the oven to 350°F. Grease 16 cups of two standard muffin tins or line with paper liners.
Whisk together in a large bowl:
- 2 cups all-purpose (250g) or whole wheat flour (260g)
- 1 ½ cups oat bran (160g) or wheat bran (85g)
- 2 tablespoons (25g) sugar
- (Finely grated zest of 1 orange)
- 1 ¼ teaspoons baking soda
- ¼ teaspoon salt
Beat in another bowl:
- 2 cups (485g) buttermilk
- ½ cup (170g) molasses
- 1 large egg
- 2 to 4 tablespoons (30 to 55g) butter, melted
Add the buttermilk mixture to the flour mixture and combine with a few swift strokes. Fold in, before the dry ingredients are entirely moist:
- 1 cup chopped toasted walnuts or pecans
- ½ cup raisins or chopped dates
Divide the batter among the muffin cups. Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, about 25 minutes. Let cool for 2 to 3 minutes in the pans. If not serving hot, transfer the muffins to a wire rack to cool. Serve within a few hours of baking.