Blue Skys seems a little more breadlike? Two ingredients I have started adding of late include with my basic list of ingredients for all muffins all are:

I split mine across 10 muffin cups and mine came out very nicely shaped with raised, well rounded domes. Oh. Whoa, these were tasty. thanks so much.breakfast for the next few days is taken care of! Any suggestions? I used blueberries, but now my mind is on rhubarb (as it is all spring). Very tasty but my fruit sunk to the bottom. I have been looking for a great bran muffin recipe and this is it! Where have these been all my life and why are they so delicious! Used frozen cranberries and mixed berries (separately).

Thank you for your detailed research to bring us these muffins. I tried the oatmeal option and realized that the amount had to be altered and then i must have done something else wrong because the batter was VERY thin. Mine turned out quite a bit oily compared to the original. I love that you use Bobs Red Mill products. Hi, Love Love Love this recipe! You can sour coconut milk or nut milks with lemon juice or vinegar works well as a buttermilk replacement. Thanks for sharing! But, he actually likes the muffins and he could, ahem, use the bran. All in all, they disappeared so fast it made my head spin! Thank you for sharing this wonderful recipe:). My new favorite muffin just the right amount of sweetness for breakfast. We all love them!

They are delicious! When I make these again I am incorporating them into the batter. I also subbed in cooled, melted unsalted butter just because. I will be keeping this recipe for years to come! Im sure they are incredible with berries as well, but I had to chime in with my substitution. They had a great crunch on the outside. Perfect if you're craving classic banana bread flavor and texture, but want as little mess, drama, and equipment as possible. ), slightly sweet, dense and fruity! I wonder if anyone has used molasses instead of brown sugar?

Mine is a standard muffin tin. any tips? Thanks again Deb! We probably eat a loaf of that a week. Jessica In a lot of recipes, fruit purees can be used in whole or part to replace the buttermilk. Fruit filling was a blueberry-blackberry-raspberry mix straight from the freezer, and used sour cream thinned with a little bit of water. Love your blog! Instead of the 20-25 minutes they take in the oven, I found that they need no more (perhaps less) than 4 minutes cooking time that way. Note: I often go to your website to get a down to earth recipe for an idea I have. Love the original recipe just trying to reduce the fat. by mixing in two tablespoons of millet and adding a bit of millet on top.

After being refrigerated the dough becomes more compacted and the muffins are denser. The complex mix of grains and hearty flours have me drooling! I used oat bran and went with volume instead of weight because it was so much heavier than the wheat bran. Quinoa Banana Muffins - (Healthy-ish) New Theory: Everything Tastes Better With An Egg O California Federation of Certified Farmers' Markets, San Diego County Department of Agriculture, Seafood Watch: A guide to Sustainable Seafood. These are perfect! I didnt have buttermilk, so I used nonfat greek yogurt and a bit of milk to thin. Many thanks for the recipe!!! Deb, thanks so much for another great recipe! not to make a bran muffin even more ridiculous or anything, but I am going to try this recipe with prunes- a bakery near me used to make the most amazing bran muffins with bits of prune and apricot inside and they were amazingand then they closed down and the muffins are gone foreverunless this works at recreating the magic!! * Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. I substituted wheat germ (measured by volume) for the bran and half buttermilk/ half cultured sour cream, baked as mini muffins for approximate 11 minutes. However, the quality is actually terrible and I wouldnt recommend them. Ive been sitting at my desk dreaming up new fruit combos all week. Sheryll I talk about where I got them (in short: Williams-Sonoma) in Comment #56. Theyre great! Using thinned sour cream, I find that you want to fill the cups basically all the way, and that the batter can support more fruit than you think (not hugely more, but I find you dont have to fear the sinkage). Quick background I have made these many times (and adore them). I usually make the bran muffin recipe on the Bobs Red Mill Bran package as I LOVE molasses and this recipe really lets it shine through. I will definitely try these! Do you think that subbing out some wheat for buckwheat would ruin the muffin? I wont know without testing it but check at 30 minutes, then 40. I didnt have buttermilk, so used 1 cup homemade 1% Greek yogurt thinned with 1/3 cup reserved whey to thin to regular yogurt consistency. The batter of these muffins is divine-could tell before baking them that they would be fantastic. Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes. yogurt rather than buttermilk) because it allowed me to make a batch of muffins with ingredients that I had on hand. I didnt have quite enough bran, so I added a bit of flax & a bit of buckwheat flour also. I think Im going to add more almonds, more berries, and a touch of cream cheese in the next batch, and adjust other stuff accordingly. I found when I put the fruit in the middle I ended up with raw muffin around the fruit so now I just dump the pureed fruit into the batter. For me, the platonic ideal of a muffin is hearty, barely sweet, full of fruit, and not at all something you could top with frosting and call it a cupcake. Accidentally measured 1/2 cup of brown sugar and decided it would probably be fine (it was) I sat there eating them and looking at them thinking these are the most delicious muffins Ive ever had. He keeps opening a new bag to my consternation! as well as sharing your spring break adventures in muffin discovery. Its so amazing to find a muffin like yours bumping around in the world. Yum! We tried these with a mix of frozen berries very very good! I used ww pastry flour, oats whirred up in the food processor instead of bran, and instead of buttermilk I soured some thick whole milk with two tsp of vinegar. Really appreciate you taking the time to post such lovely recipes! I wonder why my color is so much yellower though Do you think they omit egg yolk or dark brown sugar for their white recipe? Theyre hefty and hearty, more whole grain than refined flour, barely sweet and youll never get two muffins alike because the great big pocket of fruit in the center is variable; in just one weeks time we had banana-coconut, mango-fresh cranberry, blackberry-apple and blueberry-raspberry. Thank you!! They have the most amazing morning muffins and other baked deliciousness one of their biggest distinguishing characteristics is a restrained hand with the sugar. Grated a small Granny Smith apple and mixed it with the dry ingrediants

I have made them for my friends and family with any fresh fruits I could get and maybe started a rave here :-)) I take an egg more (less buttermilk then) and very brown sugar cane sugar. These muffins taste sooo nice!! Just made these for the third time and yes, they are pretty much perfect.

Freshly baked daily. And much healthier than grandmas recipe! And although theyre most amazing straight from the oven, as directed, even three days on, theyre impeccably moist and the ideal pairing to a morning coffee and plain yogurt. I did use a full 12 oz package of mixed frozen berries for twelve muffins and it has just the right amount of fruit. These look delicious! Bonus hubby & my toddler also loved these. Does not apply to alcohol purchases. I made 6 blackberry ones & 6 with mango + unsweetened coconut. I used a cup chopped oats and 1/2 c bobs red mill 6 grain cereal. If you have a pizza stone or Steel, place it in the oven. Yes Im a complete idiot. No? Truly a flexible recipe that I will feel great eating for breakfast (warmed with butter perhaps?) I measured to 1 & 1/2 of the oat bran not by weight. Our local store does not carry wheat bran. I met the owner once and he was just as amazing as his muffins. I am always searching for the perfect bran muffin so was eager to try these and they are cooling on my rack as I type. A friend made these for us after we had a second baby and now they have become a staple in our house! I didnt have buttermilk so I took your suggestion and used a light lemon greek non-fat yogurt thinned with skim milk to 1 1/3 c. I added lemon zest and blueberries. Did them with oats bran and wholemeals spelt flour. I think my favorite is blackberry-banana. I used 1/4 tsp fiori di sicilia (King Arthur carries it), 1/2 tsp vanilla, and a couple of teaspoons of grated orange zest. Mine were just as delicious re-toasted this morning as they were last night, which is to say pretty phenomenally delicious. Im so glad we made a double batch! um, how has no one commented on your lovely smitten kitchen spatula?! Im a great fan of your blog :-) I made these twice, and both times they resulted in an unbearably strong baking powder/soda taste. -Ad-free content Karen! Thank you!

I made them last night and I love the them! Just mixed them through the batter rather than creating the fruit pocket. Overall, amazing recipe (and pretty easy to make) and I would definitely make again!! I love Jacob so much. I find it very sturdy with a crisp lid, almost biscuit-like on top. Made them with ground oats, strawberries, blackberries, and vanilla. I am soaking dried apricots in oj to try this in. Have you tried using Greek yogurt for the oil? Either one would work beautifully as well! It worked great. Just omitted the drizzle of sugar on top of the fruit.

7. The oats disappeared even without pulsing, but I think that they did their job in absorbing some moisture and plumping up the batter. Four year-olds, however, are not suspicious they are insistent. I also use half white flour and half whole wheat flour for some added fiber. I made these using about a cup of the Bobs Red Mill 7 grain cereal (because I needed to use it up! Jen Its hard to say. Curious to see how they last, if they do! The roasting helped get some of the water out so that the muffins were not soggy. Thanks Deb. Im in love. Easier to clean up, easier to eat muffin at work. You cant go wrong with this recipe and you can really bump up the nutritional content without sacrificing flavor. I am lazy and found this is much faster as a quickbread than as muffins and is just as good. :). The fruit and applesauce made the batter too wet and it didnt get the nice crunchy crust (which at the time I didnt realize I was supposed to be aiming for). If youre looking forward to making a recipe or this sounds great or you cant wait to try it DONT POST! The frozen fruit made the muffins a little goopy right in the center, but the tops and bottoms were a good texture, so Ill just live with it. They have a nice crunch, similar to your crackle banana bread, in which I also use the cereal. Also, after putting on the fruit layer, I had way more than 1 Tbsp per muffin of batter left. Between my husband and myself, we managed to eat 9 today. The fun. Six years ago: Jim Laheys Pizza Bianca Girl, I made these yesterday and ate one as a dessert! These are lovely! Skipped the second tsp of sugar on top because Im really no fun at all. I double checked it as I was surprised the weight was half the flour weight. Kris I was totally joking. My favorite is pumpkin, apple, cream cheese. It had the exact problem Id feared too wet around the fruit, as the plums didnt have bran on all sides to soak up the moisture, so the outside of the bread cooked and got dry too fast while the fruit bits stayed mushy. Any thoughts on whether we should use the weight or the cup measure? I didnt try with applesauce but did cut the oil The recipes youll find here are vegetarian, often vegan, written with Bud, there is this exciting new thing called decaf where they take the caffeine out of coffee. Make a note in your files to check it out! Ill have to make these with the half-dozen other suggestions you made that I also adore. Took a variety of grains I had lying around (oatmeal, some quinoa, some buckwheat) and put them in the food processor to use instead of bran (did not feel like going to the grocery store Saturday AM). Hi Deb, I made these this morning and they are phenomenal! I subbed a combo of vanilla soy yogurt and almond milk for the buttermilk and otherwise followed the recipe exactly, using frozen blueberries. I too had a thinner than typical batter, but Im at altitude so Im accustomed to throwing in some extra flour (I threw in a handful, since I am too lazy to measure things). I have a recipe that I make that has only apple juice for the sweetener and I use of course wheat germ in that recipe. Buttermilk: nope, none of that either. That recipe is around. Thank you thank you for making my night! Ive been craving a great bran muffin lately and no one in my backward city seems to make bran muffins. Thirty seconds in the microwave. There was no wheat bran that day at my grocery store, so I used the equivalent amount of Bobs Red Mill brand 7-grain cereal. I did learn that using paper muffin liners is a bad idea.

Mine came out like a yellow cake batter. Kat Yes, mine got airy after it was mixed too. Ive been getting so tired of my usual breakfast go tos, Ill definitely be playing with this recipe. Discover personalized recipes, organize your meal plans, shop ingredients, and cook with confidence alongside our FREE, step-by-step cooking app. This is actually the second time Ive tried making them the first time, thinking I knew what I was doing, I made a few modifications (swapped applesauce for the oil, mixed the fruit into the batter instead of spooning it into the middle) and they were ok but not great. BEST. Hi Deb! These muffins though uch so dang good- and tender! Line a 12-cup muffin tin with paper liners or butter or oil. Mine didnt have a great dome, either (nor do the ones I get at the coffee shop, actually) but it didnt concern me.

I used whole wheat pastry flour, coconut oil, and a combo of plain Greek yogurt with coconut/almond milk. Even with all the alterations, the muffins turned out great and had nice round tops. Could have been baked a touch longer but that is probably because I used frozen berries. I will probably try them with my new favorite oil, though. I doubled the brown sugar since my husband complains otherwise, but they still arent too sweet. Life is an ever-changing journey. Joel Salatin stands in the open-sided shelter where his cows spends a portion of the winter.

Hi Deb-I tried using pulsed oats as a substitution for the wheat bran, and the muffins turned out great!

I also did the yogurt thinned with water and turned out great! These days, I still have disaster stories, but I wait until I triumph to share them, i.e. I cant find buttermilk where I live. I made this substituting the bran with pulsed oatmeal and Cup4Cup gluten free flour for the regular all purpose flour.

What a heavenly pairing. This time I followed the recipe pretty much exactly other than using whole wheat flour instead of white and they were SO much better. Also, I cant believe its been a year since Okonomiyaki. Turmeric Breakfast Muffins - (Green Kitchen Stories) I used a lot of orange zest and added the vanilla, too, which made my kitchen smell like an Orange Julius (a good thing). Hi Betty I think their white muffin base is closer to the one I use here, minus the blueberries. Aside from this one issue, they still turned out great!

I made two batches of these muffins. These are amazing. I make these at least every other week to grab with my coffee as my husband and I run out the door. 8. Joe Pastry, who I absolutely love and whose recipes rarely lead me wrong, notes that a domed muffin is a sure sign of an overmixed muffin that will be chewy and tough: I used same basic recipe except I used about 3 1/2 C Raisin Bran, separated raisins, ground flakes to corn meal size, added extra sugar + sugar on top worked great. Your baking powder and soda may be old. Great minds think alike! Au contraire, I am the last person to hear about these muffins. I will definitely ask my parents to make them with me! Made these today using the milk/vinegar substitution for buttermilk; ground oats instead of wheat bran; and half cup whole wheat flour instead of all-purpose. (No wheat, oats, etc.) Ive been wanting to hack Blue Skys pumpkin-apple-pecan muffin; their peaked top, crisp outside and soft inside are perfection. Yes! My fruit was fresh blueberries.

(and sugar) in half and still found they were quite nice. I finally tried this yesterday and I am LOVING them! My 8, 6 and 2 year old and husband loved them!!! 1 teaspoon (5 ml) vanilla extract, a little citrus zest (optional flavorings to add) Please let me know. I made these today and substituted homemade kefir for the buttermilk and did half brown sugar, half coconut palm sugar. Steel cut oats pulsed a teeny tiny bit in a food processor as described above do come out chewier! I know Whole Foods and probably other places as well carry non-dairy plain yogurt. Hi, Deb! 2) Due to history of vanilla shortage, I just use Penzeys lemon or orange peel. Doesnt Jacob bounce off the walls when given espresso? I have not had a GOOD bran muffin like that in like never! Thank you so much! We were out of bran and buttermilk so made the recipe with the oats pulsed in the food processor and greek yogurt + milk and it worked great! I made a few changes, due to the fact that it was Sunday, the stores were closed, I had no buttermilk, no regular milk, no wheat eh what was that, I dont think I know what that is in greek, and no brown sugar. Great recipe overall from a texture and done-ness standpoint. I have made these before with exactly this recipe (so good!) They wont be hot, but they will still be wonderfulI tasted one, just to make sure, you know? Thanks! Thanks Deb. I made these muffins today & they are delicious! I made it with the oats instead of bran and fresh straweberries and blueberries so yummy. i cannot thank you enough for this recipe. Another data point for someone who used oats. For fruit, I chopped up a pear and just mixed it in the batter because I didnt have the patience to layer it in the middle. Does that make sense?

The berries were all frozen. However, when I cut into them, I discovered a thin band of raw batter about a third of the way down from the top. Line the bottom of your oven with foil to catch spills. Sometimes I use one, sometimes I use the other. Alas, cruel world! Autumn I dont thin my yogurt when I use it in place of buttermilk (ie, I use 1 cup yogurt for 1 cup buttermilk,), but I other advice Ive seen says 3/4 cup yogurt + 1/4 cup milk for 1 cup buttermilk. As an employee of that employee owned company I appreciate it! Perfect for a weekday breakfast. But now that I think about it, I really wanna try it. Thanks so much for posting this recipe. I used whole wheat pastry flour for the flour part. (Not that Im not certain everything you make emerges from the kitchen wreathed in sparkles.). They are healthy and I love the texture, and Brush the entire surface of the dough with the. My grandma used to make bran muffins, and sadly they were always dry and too sweet. Martina. I followed the recipe as written and they just were not as tasty as the ones that I make using the breakfast cereal. I see.

I just made these using fresh blueberries and turbinado sugar on top. handfulofshadows No, teaspoons. Pulled inspiration from SK Every Day scones and made these babies jam-bellied. Well worth the wait! Im thinking of adding toasted coconut. Sheesh, Im really good at writing recipes, arent I? Im sure this love for decadent sweets will return sometime but for now, these muffins were perfect! this would be a good muffin but way too sweet!! LOL! These look really lovely, going to give these a whirl over the May bank holiday, thank you! Pumpkin Feta Muffins - (101 Cookbooks) Oatmeal Muffins - (101 Cookbooks) Thanks! Either that or it just took more time to firm up and maybe if Id waited, things would have been different. ], Yield: 12 standard muffins (I halved the bakerys original yield), 1 1/3 cups (315 ml) buttermilk (you can also use sour cream or yogurt thinned with a little milk) I added orange zest, used blackberries, raspberries and blueberries. And I live in Oregon close to the mill, so of course I used Bobs Red Mill too! Barely sweet is definitely accurate here, so I think they are best with a sweeter fruit like bananas, in-season strawberries, or mango. 1) One bowl. Added a bit of ground flaxseed because why not? If this is what they serve in NYC bakeries then I need to move.
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