Makes: 12
Time: About 40 minutes
These bran muffins are hearty but still light in texture and not too sweet. Toast the wheat bran for deep flavor. Replace the raisins with any dried fruit, like cherries, chopped figs, or chopped apricots.
1. Heat the oven to 350°F. Grease a 12-cup muffin tin with a little oil or line it with paper or foil muffin cups. Toast the wheat bran on a baking sheet for 6 to 8 minutes. Set aside to cool and turn the oven up to 400°F.
2. Whisk together the flour, brown sugar, salt, baking powder, baking soda, and cooled wheat bran in a large bowl. Stir in the raisins.
3. Beat together the egg, buttermilk, orange zest, vanilla, and oil in a medium bowl. Add the wet ingredients to the dry ingredients and stir just enough to combine everything.
4. Distribute the batter among the muffin cups, filling them about two-thirds full. Bake for 18 to 20 minutes, until the muffins are browned on top and a toothpick inserted into the center of a muffin comes out clean. Cool the pan on a rack for 5 minutes before removing the muffins. Serve warm or at room temperature or cover tightly and keep at room temperature for up to a couple days.
DARKER BRAN MUFFINS Heat the raisins in a saucepan with ½ cup water over medium heat; simmer until all the water has been absorbed, about 10 minutes. Purée the raisins in a blender or food processer until smooth, then add the purée to the wet ingredients along with 3 tablespoons molasses. Reduce the buttermilk to ½ cup.
MORNING GLORY MUFFINS Fruit and vegetables add moisture and sweetness: Reduce the raisins to ½ cup; fold in ½ cup grated carrots, ½ cup chopped apple, ¼ cup shredded unsweetened coconut, and ½ cup chopped walnuts.
BANANA CHOCOLATE CHIP BRAN MUFFINS Substitute 2 mashed bananas for ½ cup of the buttermilk. Substitute chopped dark chocolate for the raisins.
BERRY BRAN MUFFINS I like blueberries, raspberries, and blackberries: Substitute fresh or frozen mixed berries for the raisins. Sprinkle each muffin with a pinch of granulated sugar before baking.
HONEY–OAT BRAN MUFFINS Replace the light brown sugar with honey. Substitute rolled oats for 1 cup of the wheat bran.
PUMPKIN BRAN MUFFINS Substitute pumpkin purée for ½ cup of the buttermilk. Replace the raisins with ½ cup pumpkin seeds.
SPICE BRAN MUFFINS Whisk 1 teaspoon cinnamon, ½ teaspoon allspice, and ¼ teaspoon ground cloves into the flour mixture. Add 3 tablespoons molasses to the wet ingredients.