Name: Cozy Wheat Bran Craisin Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1½ cups wheat bran; 2 cups buttermilk, about one small carton; 1/3 cup canola oil or other neutral vegetable oil; 1 large egg, room temperature; 2/3 cup maple sugar or packed brown sugar; ½ teaspoon vanilla extract; 1½ cups all-purpose flour; 2 teaspoons of baking powder; 2 teaspoons of baking soda; ½ teaspoon salt; ½ cup craisins; ½ cup rolled oats; ½ cup desiccated or shredded coconut; ½ cup chopped pecan nuts

Description

A classic wheat bran muffin made tender with buttermilk, oats, coconut, and sweet craisins. Perfect for make ahead Cozy Wheat Bran Craisin Muffins for breakfasts and snack time baking.

Ingredients

Units Scale

1 1/2 cups wheat bran
2 cups buttermilk, about one small carton
1/3 cup canola oil or other neutral vegetable oil
1 large egg, room temperature
2/3 cup maple sugar or packed brown sugar
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons of baking powder
2 teaspoons of baking soda
1/2 teaspoon salt
1/2 cup craisins
1/2 cup rolled oats
1/2 cup desiccated or shredded coconut
1/2 cup chopped pecan nuts

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Instructions

Preheat your oven to 375°F and place the rack in the center.
Grease a 12 muffin tin or line it with paper liners.
In a large bowl, stir together 1½ cups wheat bran and 2 cups buttermilk.
Let this sit for a full 10 minutes so the bran softens. Don’t rush this step.
In another bowl, whisk or beat together 1/3 cup canola oil, 1 large egg, 2/3 cup maple sugar or brown sugar, and ½ teaspoon vanilla extract until it looks lightly frothy and a little lighter in color.
Pour the oil and egg mixture into the softened bran and buttermilk. Stir gently just to combine.
Sprinkle in 1½ cups all-purpose flour, 2 tsp baking powder, 2 tsp baking soda, and ½ tsp salt. Fold gently.
The batter will be thick, and that’s exactly what you want.
Add ½ cup craisins, ½ cup rolled oats, ½ cup desiccated coconut, and ½ cup chopped pecans.
Fold just until everything is mixed in.
Stop as soon as you don’t see dry flour anymore. Overmixing makes tough muffins.
Let the batter rest for 5 minutes. This helps the bran and oats hydrate, and you will have softer muffins.
Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full. A ½ cup measuring cup works great here.
Bake for about 18 to 22 minutes, until the tops spring back lightly and a toothpick inserted into the center comes out clean.
Cool in the pan for 5 minutes, then transfer the muffins to a rack.
They’re lovely warm with a cuppa coffee, but they set up even better after a short rest.

Notes

Created, prepared, tried, and tested by Esme Slabs: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes