Sourdough Bran Muffins (Print Version)
# Ingredients:
01 -
200g All-purpose Flour (1½ cups)
02 -
85g Wheat Bran (1½ cups)
03 -
1¼ tsp Baking Soda
04 -
½ tsp Kosher Salt
05 -
Orange Zest from 1 orange
06 -
454g Buttermilk (2 cups)
07 -
1 Egg
08 -
120g Sourdough Discard (½ cup)
09 -
170g Unsulfured Molasses (½ cup)
10 -
50g Light Brown Sugar (¼ cup)
11 -
55g Unsalted Butter, melted (4 TBS)
12 -
112g Pecans, toasted and chopped (1 cup)
13 -
80g Raisins (½ cup)
14 -
Raw Sugar for topping (optional)
# Instructions:
01 -
If your pecans aren't already toasted, toast them in a small skillet for a couple of minutes. Remove from heat, cool, and chop. Set aside.
02 -
In a large bowl, mix the flour, wheat bran, baking soda, kosher salt, and orange zest. Set aside.
03 -
In another bowl, whisk the buttermilk, egg, sourdough discard, molasses, brown sugar, and melted butter until incorporated.
04 -
Pour wet ingredients into dry ingredients and mix until only a few specks of flour remain. Fold in pecans and raisins. Rest batter in refrigerator for at least 1 hour or overnight.
05 -
Preheat oven to 425°F (218°C). Line muffin pan with liners and spray with non-stick spray. Fill cups most of the way with batter. Sprinkle tops with raw sugar or more wheat bran.
06 -
Bake for 5 minutes at 425°F, then lower temperature to 350°F (177°C) and bake for another 15 minutes until golden and toothpick comes out clean. Cool on wire rack.
# Notes:
01 -
Store in airtight container for 3-4 days at room temperature
02 -
Can be refrigerated for 4-5 days
03 -
Freeze in freezer-safe bag and thaw overnight
04 -
Recipe adapted from Joy of Cooking
05 -
Resting the batter creates taller, moister muffins