Maple Bran Muffins

 

 

I wanted to make myself some muffins to keep in the freezer for my breakfasts over the next few weeks.  Something not too large or too sweet or too filled with fat. In other words, somewhat healthy.

I happened upon this recipe for Maple Bran Muffins in a cookery book by Ken Haedrich entitled Maple Syrup Cookbook.   I purchased my copy second hand on a used book site.

I have been a huge fan of Ken's cookbooks for a number of years now.  I had several that I purchased in the 1990's and then took over to the UK with me. Of course, they got left behind when I had to come back to Canada.

I am slowly trying to replace at least some of the books that got left, and this was one of them.

One thing I really love about Ken's baking recipes is his propensity for using simple, uncomplicated ingredients, fats, natural sweeteners, whole grain flours, etc.  Wholesome baking.

 

 

One reason that this recipe appealed to me was that it was a known contest winner, having won a 1999 recipe contest sponsored by the Wisconsin Maple Association.  (The winning entry was submitted by Joan Lukes of Merrin, Wisconsin.)

Another reason this recipe appealed was because it used no fats whatsoever with the exception of 1 TBS of butter in the topping, so each muffin would only contain 1/12 of a TBS of fat.

Sweetened purely with maple syrup, with the exception being 2 TBS of brown sugar in the topping.  That also spoke to me in a positive way. I like the idea of natural sweeteners in things.

Also, I love the flavor of maple and I adore bran muffins. This seemed like a really winning combination to me!

 

WHAT YOU NEED TO MAKE MAPLE BRAN MUFFINS

With the exception of perhaps the Maple syrup, you probably have everything you need in the kitchen right now to make these delicious muffins. 

• 1 cup (140g) plain all-purpose flour
• 1 tsp baking soda
• 1 cup (41g) bran flakes
• 1/3 cup (50g) raisins
• 1/2 cup (58g) chopped toasted walnuts (optional)
• 1 cup (240ml) pure maple syrup
• 1 cup (120g) dairy sour cream
• 2 large free-range eggs

For the topping:

• 3 TBS all purpose, plain flour
• 2 TBS firmly packed soft light brown sugar
• 1 TBS butter

 

I like to use a "B" grade Maple Syrup.  It's a bit darker in color than regular maple syrup and has a stronger flavor than regular maple syrup.

Dark and intensely flavored, it is produced later in the season than regular Maple Syrup.

Regular Maple Syrup comes in three levels of Grade "A", light amber, medium amber and dark amber, depending on when during the Maple Season it is harvested.  The earlier in the season the lighter the color and the more delicate the flavor.

"B" grade is perfect for baking and cooking with, its boldness working well with meats, sweet potatoes, baked beans, desserts, muffins, breads, etc.  

 

The use of sour cream works with the baking soda to give these muffins a bit of a rise. They will not rise really tall, however.  (Just so you know.)  They are the perfect sized breakfast muffin.

I used regular full fat sour cream, but light sour cream will also work.

I used Bran Flakes cereal and unbleached flour. I did not add the nuts this time, just the raisins.

 

As you can see, they are not huge muffins, but a medium sized muffin, which is just right or breakfast along with a bowl of fruit, or for a mid-morning snack with your mid-morning cuppa!

The buttery brown sugar streusel on top adds just a tiny bit of a moreish crunch. You could use maple sugar for even more maple flavor!

 

HOW TO MAKE MAPLE BRAN MUFFINS

Muffins are probably one of the easiest things to make in the area of quick breads. Make sure not to overmix the ingredients as the end result will be a tougher muffin.

Preheat the oven to 400*F/200*C/ gas mark 6. Butter a 12-cup medium muffin tin really well or spray with non-stick cooking spray. Set aside.

Rub the butter, flour, and brown sugar together for the topping in a small bowl until the mixture is crumbly. Set aside.

 

Whisk the maple syrup, sour cream and eggs together in a bowl. Set aside.

Whisk the flour and baking soda together in a bowl. Add the bran flakes, raisins and walnuts (if using.) Give everything a good stir.

Add the wet ingredients to the dry ingredients and mix together just to combine. Spoon the batter (it will be loose) into the muffin cups filling them 3/4 full.

Sprinkle a portion of the topping on top of each muffin.

Bake in the preheated oven for 15 to 30 minutes until risen and golden brown. Serve warm.

Leftovers can be stored in an airtight container for several days or frozen for longer. Gently reheat in the microwave for a few seconds.

 

HINTS AND TIPS FOR PERFECT MUFFINS

1. Mix wet and dry ingredients separately in different bowls and then mix together.

2. Do not over beat/mix your batter. Mix only to combine.  The best batter is expected to be a bit lumpy, thick, and floury.

3.  Don't overfill your muffin cups. 3/4 full is ideal.

4.  If you don't have enough batter to fill all your cups, fill the empty ones with water. This promotes even baking in your muffins and will prevent your pan from buckling.

5. Leave the baked muffins to cool in the pan for five minutes before removing them from the pan. Do not let them sit in the pan until cold. This will give you soggy muffins.

6.  Muffins freeze wonderfully. If you cannot eat them all in one day, wrap each one tightly with plastic wrap, and freeze together in a zip lock baggie.  That way you can remove just however many you want at any given time without having to thaw them all out.

7. Muffins reheat very well from frozen in the microwave. About 20 to 25 seconds on high will do the trick. Any longer and they might turn rubbery.

 

I really enjoyed these muffins. The flavor of the maple was just right, and I loved the slight sweetness of the sticky raisins studding the muffins. 

They were so good that I confess I had two for breakfast. I couldn't help myself! 

Some other muffin recipes which you might enjoy are:

SPECIAL K BREAKFAST MUFFINS

These are the PERFECT breakfast muffins. Quick and easy to make. Delicious. I highly recommend.  Simple and filled with fiber. You can use ordinary Special K cereal, or you can be a bit more extravagant and use one of the varieties which contain fruit.  This recipe makes half a dozen fabulous muffins. 

CINNAMON ROLL MUFFINS

Prepare yourself to fall in love with this small batch muffin recipe with makes six gorgeously delicious muffins. They embody all the flavors of your favorite cinnamon rolls, except they are muffins, not a yeast bread.  I am of the school that cinnamon flavored anything is good. It doesn't really matter too much what it is, and these are OMG good! 

Yield: 12 medium muffins

Author: Marie Rayner

Maple Bran Muffins

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

A delicious little muffin that is low in fat and high in fiber and taste! Sweetened naturally with maple syrup, these are a real winner of a muffin!

Ingredients

• 1 cup (140g) plain all-purpose flour
• 1 tsp baking soda
• 1 cup (41g) bran flakes
• 1/3 cup (50g) raisins
• 1/2 cup (58g) chopped toasted walnuts (optional)
• 1 cup (240ml) pure maple syrup
• 1 cup (120g) dairy sour cream
• 2 large free-range eggs

For the topping:

• 3 TBS all purpose, plain flour
• 2 TBS firmly packed soft light brown sugar
• 1 TBS butter

Instructions

1. Preheat the oven to 400*F/200*C/ gas mark 6. Butter a 12-cup medium muffin tin really well or spray with non-stick cooking spray. Set aside.
2. Rub the butter, flour, and brown sugar together for the topping in a small bowl until the mixture is crumbly. Set aside.
3. Whisk the maple syrup, sour cream and eggs together in a bowl. Set aside.
4. Whisk the flour and baking soda together in a bowl. Add the bran flakes, raisins and walnuts (if using.) Give everything a good stir.
5. Add the wet ingredients to the dry ingredients and mix together just to combine. Spoon the batter (it will be loose) into the muffin cups filling them 3/4 full.
6. Sprinkle a portion of the topping on top of each muffin.
7. Bake in the preheated oven for 15 to 30 minutes until risen and golden brown. Serve warm.
8. Leftovers can be stored in an airtight container for several days or frozen for longer. Gently reheat in the microwave for a few seconds.

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