Best 4 Sourdough Bran Muffins Recipes
When life gives you sourdough discard, make sourdough bran muffins! If you keep a sourdough starter, you likely have extra discard on hand from feedings. Instead of throwing it away, use it up by making these moist, hearty sourdough bran muffins. The addition of wheat bran adds fiber and a slightly nutty flavor, while the sourdough discard helps give the muffins a slightly tangy, complex flavor. Whether you're looking for a quick breakfast, a healthy snack, or a way to use up your sourdough discard, these sourdough bran muffins are sure to satisfy.
Check out the recipes below so you can choose the best recipe for yourself!
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.
CLASSIC BRAN MUFFINS
A delicious source of fiber! My family have them almost every morning. Great healthy muffins! You may substitute dates for the raisins if you wish.
Provided by Janet Kalman Villada
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
- Mix together wheat bran and buttermilk; let stand for 10 minutes.
- Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
- Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!
Nutrition Facts : Calories 167.5 calories, Carbohydrate 25.6 g, Cholesterol 16.3 mg, Fat 7.1 g, Fiber 3.5 g, Protein 3.5 g, SaturatedFat 1.3 g, Sodium 262.2 mg, Sugar 8.9 g
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 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.
Tips:
- Use a good quality sourdough starter. This will give your muffins a better flavor and texture.
- Make sure your starter is active before using it. If it's not, it won't be able to properly leaven the batter.
- Don't overmix the batter. Overmixing will develop the gluten in the flour, which will make your muffins tough.
- Fill the muffin cups only about 2/3 full. This will allow the muffins to rise properly.
- Bake the muffins at a high temperature for a short amount of time. This will give them a nice crust and a tender crumb.
Conclusion:
Sourdough bran muffins are a delicious and healthy way to start your day. They're packed with fiber, protein, and healthy fats, and they're also a good source of vitamins and minerals. Plus, they're easy to make and can be customized to your liking. So next time you're looking for a quick and easy breakfast option, give sourdough bran muffins a try!
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