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!