Bran Muffins: Place the
wheat bran in a bowl and stir in the
boiling water. Set aside.
In the bowl of
your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the
butter until smooth. Add the brown sugar and beat until light and fluffy (about
2 minutes). Beat in the eggs, one at
a time, beating well after each addition. Scrape down the sides and
bottom of your bowl as needed. Add the vanilla and molasses and beat
until well blended. Add the wheat bran and beat until combined.
In a large bowl, whisk
together the flours, oats, cinnamon,
orange zest, salt, baking soda, and baking powder. Stir in the raisins, if using.
Add the flour mixture
in three additions, alternately with the wet ingredients (milk and buttermilk), in two additions, to the
batter, beginning and ending
with the flour mixture. Cover and place the batter in the refrigerator
until well chilled (several hours or up to about five days).
When ready to bake
the muffins, Preheat your oven to 375 degrees F (190 degrees C) and place the
oven rack in the center of the oven. Line a 12 cup
muffin pan with paper liners or else butter or spray the muffin cups with a nonstick vegetable spray.
Fill the muffin cups, using two spoons or an
ice cream scoop, about 3/4 full (85 grams) and bake about
17 - 18
minutes or until a toothpick
inserted into the center of a muffin comes out clean. Remove from oven and
place on a wire rack to cool slightly before serving.
Makes about 16 standard-sized muffins.
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1 1/2 cups (80 grams)
unprocessed wheat bran
1/2 cup (120 ml/grams) boiling water
1/2 cup (113
butter, at room temperature
1 cup (200 grams) light brown
sugar (firmly packed)
eggs, at room temperature
(40 grams) unsulphured molasses
(4 grams) pure
1 cup (130 grams) all-purpose
1 cup (130 grams) whole
(60 grams) old-fashioned rolled oats
(1 gram) ground cinnamon
(5 grams) freshly grated orange zest (one large orange)
(2 grams) salt
(8 grams) baking
(4 grams) baking powder
cup (100 grams) dark raisins (optional)
3/4 cup (180 ml/grams)
milk, at room temperature
cup (180 ml/grams) buttermilk, at room temperature