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Want to use Fresh Milled Flour for this recipe? Follow these conversion steps in the instructions below!
![sourdough bran muffins](https://lifeonfolsomfarm.com/wp-content/uploads/2024/02/no-title-micah-blog.jpg)
Sourdough Bran Muffins
Ingredients
- 5 tsp baking soda
- 2 cups of boiling water
- 1 cup butter
- 2 cups sugar
- 4 eggs
- 4 cups of buttermilk
- 5 cups flour
- 1 tsp salt
- 3 cups all bran
- 1 cup wheat germ
- 2 cups bran flakes
Instructions
- Add baking soda to 2 cups boiling water and let cool.
- Cream butter, sugar and eggs. beat well. Stir in buttermilk, flour and salt (in that order)
- Add the water & baking soda mixture to butter and sugar mixture.
- Add all bran, flakes and blend.
- Cover tightly and store in fridge over night.
- In the morning, add 3 1/2 cups of batter into a mixing bowl along with 1 cup of your active sourdough starter.
- Fill muffin tins and bake at 375 for 20 minutes
Fresh Milled Flour (FM) Conversion
- First, replace all purpose (AP) flour for FM soft white. The conversion is to add an additional 1/4 cup for every cup of AP flour.
- For this recipe, you would use 6 1/4 cups FM soft white (or any combo. I also love spelt, khorasan or einkorn mixed in w/ the soft white).
- I omit the wheat germ when using FM flour as well.
Notes
![sourdough muffins](https://lifeonfolsomfarm.com/wp-content/uploads/2024/02/no-title-micah-blog-1-300x189.jpg)
- Used 1/2 buckwheat with 1/2 soft white fresh milled for my flour
- Swapped the all bran for dark wheat bran
- Took out the wheat germ since I did dark wheat bran
- Used a cup of oats w/ 2 cups of the wheat bran instead
- Cut the sugar in half. Muffins were still delish but definitely not as sweet. This should help me not wanna eat 6 and kids still loved them!