Tuesday, June 14, 2016

Big Batch Bran Muffins #BreadBakers

I've always had a soft spot for bran muffins. I don't mean the standard bakery-fare, greasy but overbearingly dry and sweet concoctions available from our local coffee shop and grocery store - no, I grew up loving the homemade, modestly portioned muffins my mom and grandma made. If I was lucky, I'd bite into one with a heart of jam, or one laced with chopped dates, figs or even (gasp) fresh blueberries. Other times, I'd have muffins made with chunky applesauce and melted butter in place of oil - making each taste like eating apple crumble in a more portable format.

Any way you bite them, this recipe for endlessly customizable, moist and perfectly portioned bran muffins is a fantastic way to start your day. With this recipe primed and ready to go for a HUGE batch - 45 or so - there's enough to divide, switch up the "extras" and bake for the office, or (if you're like me) freezing unbaked for a la minute cravings.

Currently, my go-to flavour is apricot-cherry with a sprinkle of rock sugar on top. What's yours?

Check out this month's #BreadBakers entries below, all featuring stone fruit!
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

"Big Batch" Bran Muffins

Big Batch Bran Muffins
Makes 45
5 cups wheat bran
¼ cup ground flaxseed
5 cups buttermilk
2 ½ cups plain non-fat Greek yogurt
1 cup canola oil
¼ cup maple syrup
2 tbsp vanilla
1 tsp maple extract (optional)
1 tbsp cinnamon
½ tsp nutmeg
½ cup Truvia Brown Sugar Baking Blend (or 1 cup light brown sugar)
1 ¾ cups sugar
½ tbsp salt
3 cups flour
2 ½ cups whole wheat pastry flour
1 ½ tbsp baking soda
1 ½ cups chopped dried fruit (I used cherries and apricots)
1 cup granola (optional, I used Flax Plus® Pumpkin Flax Granola)
Rock (or raw) sugar, for topping (optional) 
  1. In a large bowl, combine bran, flaxseed, buttermilk, sour cream, oil, syrup, extracts and spices.
  2. Cover and let sit overnight in the fridge.
  3. Stir in the sugars and salt until well blended.
  4. Gently mix in the flours and baking soda, then fold in the dried fruit and granola (if using).
  5. Use immediately or portion into lined muffin cups (fill ¾ of the way full), top as desired and freeze up to 6 months. (You can also store the batter, covered, in the fridge up to 1 month).
  6. Heat oven to 375F.
  7. Bake for 30 minutes (fresh) or 35-40 minutes (frozen).
Amount Per Serving
Calories: 182.7
Total Fat: 5.8 g
Cholesterol: 1.6 mg
Sodium: 112.8 mg
Total Carbs: 31.5 g
Dietary Fiber: 4.3 g
Protein: 5.3 g

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