Best 3 Sourdough Bran Muffin Recipes
Looking for a delicious and nutritious way to start your day? Look no further than sourdough bran muffins! Made with a combination of sourdough starter, whole wheat flour, and bran, these muffins are packed with flavor and fiber. Plus, they're naturally sweetened with honey and maple syrup, so you can feel good about indulging. This article offers three different sourdough bran muffin recipes, each with its own unique twist:
- Classic Sourdough Bran Muffins: These muffins are a great basic recipe that can be customized with your favorite add-ins, such as raisins, nuts, or chocolate chips.
- Sourdough Bran Muffins with Berries: This recipe adds a burst of sweetness and antioxidants to your muffins with the addition of fresh or frozen berries.
- Sourdough Bran Muffins with Zucchini: These muffins are a great way to use up extra zucchini from your garden. They're moist and flavorful, with a hint of sweetness from the zucchini.
No matter which recipe you choose, you're sure to enjoy these delicious and nutritious sourdough bran muffins. They're perfect for breakfast, lunch, or a snack.
SOURDOUGH BRAN MUFFINS
My favorite bran muffin recipe. The muffins are moist and delicious. Sometimes I add raisins. This batter will keep in the refrigerator for up to 2 months.
Provided by Miss Annie
Categories Quick Breads
Time 40m
Yield 12-16 muffins
Number Of Ingredients 9
Steps:
- Pour the boiling water over the oil and cereal.
- Mix and let cool.
- Add the remaining ingredients and mix well.
- Store in a covered container in refrigerator.
- When ready to bake, DO NOT STIR, just dip out enough for greased muffin tins.
- Bake at 400 degrees F for 25 minutes.
SOURDOUGH ENGLISH MUFFINS
Here is an easy recipe that makes muffins much better than store-bought and is also a good way to use your extra sourdough. I found this recipe on a website called 'The Fresh Loaf' and tweaked a few of the details based on my experience. There is some amount of planning ahead needed as you have to start the night before, but it is definitely worth it.
Provided by mekebby
Categories Bread Yeast Bread Recipes English Muffin Recipes
Time 9h15m
Yield 10
Number Of Ingredients 8
Steps:
- Stir milk and sourdough starter together in a large bowl until mostly smooth. Mix in flour. Cover bowl and leave to ferment at room temperature, 8 hours to overnight.
- Add sugar, baking soda, and salt to the preferment, stirring just enough to incorporate. Turn dough out onto a lightly floured work surface. Knead for 4 to 5 minutes, adding as much of the 1/2 cup flour as needed to make the dough workable.
- Use a rolling pin to flatten dough to an even 1/2-inch thickness. Cut into 4-inch rounds using a clean tuna can or biscuit cutter; keep edges well floured to avoid sticking.
- Sprinkle a thin layer of cornmeal over a sheet of waxed paper. Arrange cut-outs over the cornmeal. Sprinkle a thin layer over the dough. Let rest for 45 minutes.
- Heat a griddle or cast iron skillet over medium-low heat. Cook English muffins until lightly browned, 5 to 6 minutes. Cool on a wire rack.
Nutrition Facts : Calories 151.9 calories, Carbohydrate 30.4 g, Cholesterol 2 mg, Fat 0.9 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 0.4 g, Sodium 255.7 mg, Sugar 2.7 g
SOURDOUGH OATMEAL RAISIN MUFFINS
These muffins are moist and delicious, even when a few days old. They are quick and easy to make when you want to revitalize your sourdough starter but don't have time to make bread. Adapted from The Sourdough Cookbook by Rita Davenport which is out of print
Provided by Yankiwi
Categories Breakfast
Time 40m
Yield 12 muffins, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F (200°C).
- In a medium bowl, combine rolled oats and milk. Set aside to soak.
- Grease 12 muffin cups; set aside.
- Stir sourdough starter, oil, egg and raisins into soaked oats; set aside.
- In a large bowl mix together flour, baking powder, baking soda, salt and brown sugar. Add oats mixture.
- Stir until dry ingredients are just moistened; don't over mix.
- Divide batter among the 12 cups.
- Bake in preheated oven 20 to 25 minutes or until golden brown. Remove promptly from muffin cups.
- Can be served hot or cold.
Tips:
- For a crispier muffin, sprinkle some oats on top before baking.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- If you don't have wheat bran, you can substitute with another type of bran, such as oat bran or rice bran.
- For a sweeter muffin, add 1/4 cup of sugar to the batter.
- For a more flavorful muffin, add 1 teaspoon of vanilla extract or almond extract to the batter.
- If you don't have a muffin pan, you can bake the muffins in a greased 9x13 inch baking pan for about 30 minutes.
Conclusion:
These sourdough bran muffins are a delicious and healthy way to start your day. They are easy to make and can be customized to your liking. Whether you like them crispy or soft, sweet or savory, these muffins are sure to be a hit. So next time you're looking for a quick and easy breakfast or snack, give these sourdough bran muffins a try. You won't be disappointed!
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