Bran Muffins

10.31.2023, recipes, notes
by Ana Tellez    

    On a trip earlier this year to Mill Valley, California, I picked up on a cookbook treasure at the public library: Morning Food by Cafe Beaujolais’s owner-chef Margaret S. Fox. The muffin chapter caught my particular attention, and the title of each recipe reminded me of the bran muffins my dad baked one time when I was little. Now home in Madrid and inspired by the array of Morning Food’s muffins, I experimented with the ingredients I had available and made my own breakfast bran muffins.
    Instead of studding these muffins with raisins or nuts, I opted for a plain batter where the different grains are the protagonists. They’re only slightly sweet (a small amount of molasses and honey are the only sweetening agents), so these muffins can lean savory or sweet when it comes to pairing with add-ons. 

    I suggest slicing halfway horizontally, toasting for a few minutes in the oven (just until the muffin top starts to crisp) and smothering with butter and apricot jam. Trying butter and ham next time. They’re also perfect standalone. The only thing I would change next time I make them is to line the tin with tall paper cups that give the batter more room to rise and in turn yield much bigger muffins.

Makes 12 muffins

40g oat bran
42g raw wheat germ
80g cornmeal
60g whole whear flour
120g white flour
1tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg, beaten
57g molasses
1tbsp honey
368g full fat Greek yogurt

Preheat oven to 190°C or 375°F

Sift together the dry ingredients. In a separate bowl, combine the liquid ingredients. Add the liquid to the dry and stir together just to combine. Do not over mix and do not get rid of lumps.

Fill a lined (or greased) muffin pan with the batter. I filled mine almost to the top since these don’t rise much in the oven. Bake for about 20 minutes.

Notes on Toast  © 2024