Bran muffins; updated recipePosted: 17 December 2010
Here’s the recipe I’m using now. Same as the one below but with everything incorporated into the recipe instead of scattered throughout the comments.
Butter 9 spots in muffin pans.
Heat to nearly boiling in the microwave
1 cup water
Add to it
3/4 cup powdered nonfat milk
2 tablespoons psyllium husk
Stir well and let cool. Because of the psyllium husks it will coagulate into a gooey gloppy mess. Add the powdered dry milk first and stir well so that it’s fully dissolved before adding the psyllium husks. The psyllium husks develop their gluey property fairly quickly. Let it cool before you use it.
I’m using psyllium husks, not psyllium husk powder, which is more expensive.
In a large bowl cream
1/2 cup oil (canola, corn, etc.)
1/2 cup sugar
1 egg, room temperature
If you’re using a stand mixer you may need to stop it and scrape the bowl in order to get it all mixed well.
2 cups bran (not bran cereal)
finely grated zest of 1 orange (or lemon or tangerine)
1 tablespoon frozen orange juice concentrate
Add the bran slowly; since it’s fluffy and light it may come puffing up out of the bowl. Likewise, keep the mixer on its lowest speed until all of the bran is mixed in.
In another bowl sift together
2/3 cup whole grain flour; whole wheat, coconut, brown rice, etc.
1/3 cup cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon potato starch (optional)
Add the dry ingredients to the bran mixture alternating with the milk mixture. Since the milk is a big gluey glob, I just dump it in at the beginning, wait until it’s fully mixed, and then slowly spoon in the dry ingredients. Be sure the milk mixture is cool before you add it.
1 cup raisins, nut meats, or dates, or 1 cup mixture of chopped dried fruit (peach, apple, etc.)
Bake in muffin tins in a 375 degree oven for 45 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Fill each spot to the top; they don’t rise very much but will have a nice dome top. If you want the dome tops to be nicely rounded, pat and smooth each of them with a wet hand or fingers before you put them in the oven; you’ll need to rinse and re-wet your hand after about 2 or 3.
Makes 9 muffins.
If you can’t find the psyllium husks, or don’t want to bother with that, use two eggs instead of one.