All Bran Wheat Bran Muffins
I looked all over for this recipe! I had a hard time finding an all bran muffin recipe using only brown sugar. This is a great recipe to add whatever you want to it. (Nuts, raisins, cranberries etc...) They can also be frozen. Not sure how long though, they never last long enough. Enjoy!
I looked all over for this recipe! I had a hard time finding an all bran muffin recipe using only brown sugar. This is a great recipe to add whatever you want to it. (Nuts, raisins, cranberries etc...) They can also be frozen. Not sure how long though, they never last long enough. Enjoy!
- Carbohydrate 38.8793554747353 g
- Cholesterol 1.60000000135256 mg
- Fat 3.50968628135294 g
- Fiber 3.95011697673136 g
- Protein 4.79137157461379 g
- Saturated Fat 0.552359213323968 g
- Serving Size 1 1 Serving (82g)
- Sodium 152.79767410368 mg
- Sugar 34.9292384980039 g
- Trans Fat 0.115004907163651 g
- Calories 209 calories
Step-by-step
- Combine cereal with sugar & milk and let stand in a mixer bowl for about 2 mins.
- In a medium size bowl, add together flour, baking powder, cinnamon, nutmeg & salt.
- Add egg whites and oil to cereal mixture and beat well.
- Add flour mixture, mix until combined.
- Spray a 12 muffin pan with Pam or some other cooking spray. Use an ice cream scoop to fill muffin pan 3/4 of the way.
- Bake @ 375(F) for about 15 minutes.
Allowing dry bran cereal to soak in milk for two minutes before mixing initiates structural softening by hydrating the complex outer layers of the grain. This brief rest period prevents the harsh, woody mouthfeel often associated with high-fiber baked goods by giving the starches time to absorb moisture fully. Skipping this hydration step leaves the bran brittle, resulting in a gritty crumb that fails to hold a tender structure.
Brown sugar brings more than sweetness to the batter; its inherent acidity reacts slightly with the leavening agents while introducing molasses notes that balance the earthy bitterness of the bran. Cinnamon and nutmeg dissolve into the lipid phase provided by the vegetable oil, coating the tongue evenly and enhancing the perception of warmth without requiring excessive spice quantities.
Portioning the batter three-quarters full into a greased twelve-cup pan ensures optimal thermal distribution during baking at 375 degrees Fahrenheit. An ice cream scoop standardizes the volume, guaranteeing uniform heat penetration and preventing uneven domes. Baking proceeds rapidly over fifteen minutes until the exterior sets and yields slightly to pressure.
Retaining moisture in these leftovers requires transferring cooled specimens to an airtight container within twelve hours of baking to prevent starch retrogradation. Stored properly at room temperature, the crumb softens further by day two as internal moisture redistributes evenly throughout the high-fiber matrix.
