Helen Goh’s healthy bran muffins to make today and enjoy during the week
Mention of bran muffins seems to elicit one of two responses: bemusement that anyone would willingly eat one, or frustration that they’re not sold more widely. I hope this recipe addresses both. Date molasses, brown sugar and orange zest give these muffins a rich, deep flavour while the wholemeal flour, bran and raisins add wonderful texture. The kefir and coconut oil keep the crumb tender. Quick and easy to make, they also freeze well.
Ingredients
150g All-Bran cereal
250ml plain kefir milk drink
170g date molasses
100g coconut oil, melted, plus 2 tsp extra for greasing the muffin tin
100g soft, light-brown sugar
1 large egg, lightly beaten
120g raisins
zest of 1 large orange
100g plain flour, plus extra for dusting the muffin tin
1 tsp baking powder
1 tsp baking soda
¼ tsp fine sea salt
50g wholemeal flour
salted butter, soft, for spreading
Method
Step 1
Place the bran cereal in a large bowl and add the kefir milk, date molasses, coconut oil, brown sugar, egg, raisins and orange zest. Stir well to combine, then set aside for the bran to soften.
Step 2
Meanwhile, brush the 12 holes of a muffin tray with the 2 tsp melted coconut oil, then sprinkle lightly with the extra flour. Rotate and tap the pan, so the holes are evenly dusted with the flour, then turn upside down and tap away the excess.
Step 3
Heat the oven to 180C fan-forced (200C conventional).
Step 4
Sift the plain flour, baking powder, baking soda and salt into a medium bowl, then add the wholemeal flour. Whisk to combine, then add to the wet bran mixture in three batches, folding gently between each addition until just combined; don’t overmix the batter as this can lead to rubbery muffins.
Step 5
Spoon the batter into the muffin cups so it comes almost to the top (an ice-cream scoop with a latch release is useful here if you have one). Place the muffin tray in the oven and bake for 20-22 minutes, or until a skewer inserted into the middle of one comes out clean. Remove the tray from the oven and rest on a wire rack for about 5 minutes before turning out the muffins.
Step 6
Serve them warm, split in half and spread liberally with soft, salted butter.
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Helen Goh is a chef and regular Good Weekend columnist.From our partners
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