Everyday Maple Bran Muffins (small batch)

 

I was wanting to bake myself some muffins today. I love bran muffins more than any other kind of muffin out there.  Bran muffins make for a very healthy morning muffins, especially if you keep the sugar down in them.

I don't think muffins should be like cupcakes.  They should be like muffins. Not too sweet. Sturdy. When you eat one you should feel like you have eaten something wholesome and substantial and something that will keep you going until lunch time. 

 

This is one of my all time favorite bran muffins, and yes, I have baked quite a few different kinds. Today I decided to small batch one of my favorites and make a few changes.

The original muffin recipe made 12 large muffins. You can find that recipe here.  It is filled with sultana raisins and toasted pecans.  A brilliant combination.

 

Today I decided to use some chopped dried apricots, and dried cranberries. I also left out the pecans and used roasted sunflower seeds in their place to make a bit of a difference.

And with there being only me in the house, I small batched the recipe to make only six  medium sized muffins.  

 

They did not puff up as tall as they normally do, and I think that is because I only had All Bran Buds cereal, not the normal All Bran.  I did not think it would make much of a difference, but it did a bit.

Normally my muffins puff up with a nice crown.  They still tasted fabulous however, so that's what counts! 

 

WHAT YOU NEED TO MAKE EVERY DAY MAPLE BRAN MUFFINS

Simple every day ingredients. Things most people have in their larders, or at least I do anyways! 

• 3/4 cup (180ml) buttermilk
• 1 large free range egg
• 2 TBS butter, melted
• 3 TBS canola oil
• 3 TBS maple syrup
• 3/4 cup (31g) all bran whole grain cereal
• 1/2 cup (75g) chopped dried apricots
• 1/4 cup (37g)dried cranberries
• 1/2 cup (70g) all purpose plain flour
• 1/4 cup (14g) wheat bran
• 3 TBS soft light brown sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• pinch salt
• 1/4 cup (32g) roasted sunflower seeds

 

The buttermilk in these muffins makes for a really moist muffin. If you don't have any buttermilk, never fear!  You can very easily make your own.  There are two ways of doing this.

1. Put 1 TBS of lemon juice or white vinegar in the bottom of a measuring beaker and fill up with milk to the required amount. Leave to clabber for at least five minutes.

2.  Whisk together equal amounts of full fat milk and full fat plain yogurt to make up the measure of milk that you need. 

Easy peasy and works a charm! 

I did use All Bran Buds, but recommend you use the regular All Bran for a better result. It shouldn't make a difference, but I think it does.

You can use either Wheat Bran or Oat Bran.  I used wheat bran today. I used whole dried apricots that I snipped into small bits using my kitchen scissors. If you can get them already chopped, so much the better.

Try not to use salted sunflower seeds (hulled ones), but if you can only get salted, just leave out the salt in the recipe.

 

 

HOW TO MAKE EVERYDAY MAPLE BRAN MUFFINS

Its pretty standard as are most muffin recipes. Mix together wet. Mix together dry. Combine the two without overmixing.

Preheat the oven to 400*F/200*C/ gas mark 6. Butter a six cup muffin cup really well. Set aside.

Whisk together the all bran, buttermilk, butter, oil, egg, and maple syrup and leave it to stand for about 10 minutes or so.

Whisk together the bran, flour, brown sugar, soda, baking powder and salt. Stir this into the wet mixture, mixing it in only to combine, so that no dry streaks remain.

Stir in the apricots, dried cranberries, and sunflower seeds.

 

Divide the batter between the prepared muffin cups.

Bake in the preheated oven for 20 to 25 minutes, until well risen, golden brown and the top springs back when lightly touched. Do not overbake.

Leave to rest in the pan for 5 minutes before turning them out onto a wire rack to finish cooling.

Served best on the day they are made or you can freeze the in an airtight container for up to 3 months.

 

You can also very easily turn these into Blueberry Bran Muffins.  Add 1 1/2 TBS of orange juice concentrate (undiluted) to the wet ingredients.  Substitute 3/4 cups (142g) fresh or unthawed frozen blueberries for the dried apricots, sunflower seeds and cranberries.

Mix and bake as otherwise directed!  

 

Although they didn't rise as much as they normally do when I baked them this time, they are an excellent muffin and I highly recommend this recipe.  Especially if you are looking for a bran muffin instead of a cupcake.

I call these deliciously wholesome! You can substitute chopped dates for the fruit in the recipe as well if you would rather have dates. I think they are especially tasty when made with dates! 

And of course I can never resist having one, warm from the oven with a pat of butter melting into all of that tasty muffiness.

Some of my other muffin recipes which you might enjoy are:

MOTHER IN LAW BRAN MUFFINS - This is the recipe my mother in law gave me in a little handwritten note book many moons ago.  Simple and delicious.  We like to stuff these with lots of raisins. Low in fat and high in fiber.

SOUR CREAM BLUEBERRY MUFFINS - Bakery quality muffins that you can bake at home. A small batch recipe that is moist and filled with lots of lovely berries.

MAPLE AND TOASTED PECAN MUFFINS - Maple and pecans are perfect partners and shine in these delicious, tender crumbed muffins. They are quite wholesome as well, using some whole wheat flour.  Altogether a really great muffin!

Everyday Maple Bran Muffins (small batch)

Yield: 6

Author: Marie Rayner

Prep time: 20 MinCook time: 25 MinTotal time: 45 Min

Not too sweet and loaded with chopped dried apricot, craisins and unsalted roasted sunflower seeds.

Ingredients

• 3/4 cup (180ml) buttermilk
• 1 large free range egg
• 2 TBS butter, melted
• 3 TBS canola oil
• 3 TBS maple syrup
• 3/4 cup (31g) all bran whole grain cereal
• 1/2 cup (75g) chopped dried apricots
• 1/4 cup (37g)dried cranberries
• 1/2 cup (70g) all purpose plain flour
• 1/4 cup (14g) wheat bran
• 3 TBS soft light brown sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• pinch salt
• 1/4 cup (32g) roasted sunflower seeds

Instructions

1. Preheat the oven to 400*F/200*C/ gas mark 6. Butter a six cup muffin cup really well. Set aside.
2. Whisk together the all bran, buttermilk, butter, oil, egg, and maple syrup and leave it to stand for about 10 minutes or so.
3. Whisk together the bran, flour, brown sugar, soda, baking powder and salt. Stir this into the wet mixture, mixing it in only to combine, so that no dry streaks remain.
4. Stir in the apricots, dried cranberries, and sunflower seeds.
5. Divide the batter between the prepared muffin cups.
6. Bake in the preheated oven for 20 to 25 minutes, until well risen, golden brown and the top springs back when lightly touched. Do not overbake.
7. Leave to rest in the pan for 5 minutes before turning them out onto a wire rack to finish cooling.
8. Served best on the day they are made or you can freeze the in an airtight container for up to 3 months.

Did you make this recipe?

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