Bran and Chia Muffins
- Total Time
- 1 hour, plus at least 3 hours' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 1cup (135 grams) raisins, either regular dark raisins or golden
- 1¾cups boiling water
- 1½cups (90 grams) unprocessed bran
- 3tablespoons (35 grams) chia seeds
- 2cups (250 grams) whole-wheat flour
- ½cup (62 grams) unbleached all-purpose flour
- 2teaspoons (10 grams) baking powder
- 1teaspoon (5 grams) baking soda
- ½rounded teaspoon (4 grams) salt
- 2large or extra-large eggs
- ⅓cup canola oil
- ½cup (160 grams) agave syrup
- 2tablespoons blackstrap molasses
- 1½cups buttermilk (350 grams)
- 1teaspoon (5 grams) vanilla extract
Nutritional analysis per serving (18 servings)
181 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 30 grams carbohydrates; 3 grams dietary fiber; 14 grams sugars; 4 grams protein; 215 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the raisins in a medium bowl and cover with the boiling water. Let sit 5 minutes, then stir in the bran and the chia seeds. Let sit for 10 minutes.
- Step 2
Sift together the flours, baking powder, baking soda and salt.
- Step 3
In a large bowl, beat together the eggs, oil and agave syrup. Whisk in the buttermilk and vanilla. Stir in the raisin and bran mixture and combine well. Fold in the sifted flour mixture and combine well. Cover with plastic wrap and refrigerate for several hours or overnight.
- Step 4
Preheat the oven to 375 degrees. Oil, butter or spray 18 to 24 muffin cups. Stir the batter and fill each cup ¾ full. Bake for 25 to 35 minutes, depending on the size of the cups, until the muffins are puffed and browned. Remove from the tins and cool on a rack.
- Advanced preparation: These keep well for about 5 days, and can be frozen.
Private Notes
Comments
I'm no raisin fan, so I add chopped-up dried apricots instead. (Chopping is another step in this multi-step recipe, but no matter.) I substitute maple syrup for agave; I add the molasses at the same time. I do NOT refrigerate the batter overnight! I just bake it. Anyone who can plan to make muffins a day in advance is a better man than I. And I cram the batter into my one 12-cup muffin pan, so mine have nice big tops :o). Then I give away as many as I can, to smiles all around.
Best bran muffin I have ever had. Be sure to allow the bran to soften and the chia seeds to release their mucus. Doing so yields a moist muffin, sweet from the raisons, that when filled to the top of a standard muffin liner, rises beautifully. I spray the muffin liner with oil for these low fat muffins to ensure no sticking.
The recipe does not say when to add the molasses, but whisking it in with the eggs and agave should be fine.
For those without muffin tins, I tried to use a loaf pan with about half the batter and results weren’t great—overcooked on top and dense in the middle.
Small casserole dish worked much better than the loaf pan. Added apricot halves on top before baking—really nice.
Outstanding recipe that totally masks the qualities of Chia I don’t like. I subbed olive oil & walnut oil combo, used whole wheat flour only. Added cinnamon clove and cardamom -Let’s stand two hours. Yum.
I made this recipe vegan by substituting 2 eggs for one mashed banana and instead of butter milk I used oat milk with a dash of rice vinegar and they turned out great!
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