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Want to use Fresh Milled Flour for this recipe? Follow these conversion steps in the instructions below!
This recipe evolved from our favorite bran muffins that JD’s mom makes every time we visit the ranch in Montana. They are DELICIOUS! I asked her for the original recipe and have spent some time tweaking and adjusting to remove the seed oils & fill them with some extra nutrient rich ingredients and the tase didn’t suffer one bit. We get our all bran & bran flakes in our monthly Thrive Market order since I couldn’t find solid options at our regular grocery store and this actually makes it even easier so we never run out!
Fresh Bran Muffins (Sourdough and/or Fresh Milled Options)
Our family of 8 makes these bran muffins FRESH at least 3 times a week!!! It’s an easy swap in a food that everyone loves that everyone benefits from! As a mom of 6 with some really stubborn personalities, this recipe wins because it satisfies them all while being healthy and homemade! Win win all around!
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 (or dark wheat bran)
- 2 cups bran flakes
- Active Sourdough OR discard (optional to add in before baking – see instructions)
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, wheat germ (or dark wheat bran) and blend.
- Cover tightly and store in fridge over night.
- For sourdough version: in the morning, add 3 ½ cups of batter into a mixing bowl along with 1 cup of your sourdough then fold together.
- Fill muffin tins and bake at 375℉ or 20 minutes
Fresh Milled Flour (FM) Conversion
- First, replace all purpose (AP) flour for Fresh Milled. The conversion is to add an additional ¼ cup for every cup of AP flour.
- For this recipe, you would use 6¼ cups FM soft white (or any combo. I also love spelt, buckwheat, khorasan or einkorn mixed in w/ the soft white).
- I have been using the dark wheat bran w/ the fresh milled flour and it's delicious!
Notes
This recipe will make 60 muffins total. Like I mentioned before, you can make a big ‘ol batch and keep the batter in the fridge so you can make a batch of fresh muffins each morning without the messy kitchen AND without the extra temptation of baked muffins laying around. Just make what you need for that day!
