TOASTED BRAN MUFFINS WITH COCONUT SUGAR STREUSEL
The bran muffin is easily one of the most underrated muffins. I don’t understand why??!!! they are full of flavor, nutritious, and have great texture. I like to grind my own flour and utilize the sifted bran in this recipe that you would normally toss out. I serve these muffins with softened butter with some orange zest grated into.
ingredients
For the muffins
260 grams (2 cups) wheat bran
1 cup warm water
56 grams (¼ cup) light brown sugar
75 grams (¼ cup) molasses
75 grams (¼ cup) honey
50 grams (¼ cup) bran oil or any neutral oil such as vegetable or canola
1 egg
70 grams (½ cup) All purpose flour
70 grams (½ cup) white whole wheat flour
1 teaspoon baking soda
¼ teaspoon kosher salt
1 teaspoon grated orange zest
½ cup golden raisins (optional)
For the streusel
125 grams (½ cup) coconut sugar*
35 grams (¼ cup) white whole wheat flour
20 grams (⅛ cup) wheat bran
1/2 teaspoon cinnamon
½ teaspoon ground cloves
1 teaspoon ground coriander
60 grams (4 tablespoons) unsalted butter, cold
Makes 12 servings
Preheat oven to 350
Pour wheat bran onto a cookie sheet and toast in the oven for 10 minutes, stirring midway through to prevent from burning. Set aside to cool.
In a large mixing bowl combine the cooled bran with 1 cup of warm water and let soak for 2-3 minutes or until soft. Add the brown sugar, molasses, honey, oil, and egg to the bran mixture. Whisk until thoroughly combined.
In a separate bowl, whisk together both flours, baking soda, salt, and orange zest. Add mixture to the bran mixture. Fold in raisins if using. Set batter aside while you prepare the streusel.
Mix together the streusel by adding sugar, flour, bran, and spices to a bowl. Using a pastry cutter or fork, cut in the cold butter until pea sized crumbles.
Prepare muffin tins and spoon batter into cups about ¾ of the way full. Top each muffin with about 1 tablespoon of streusel. Bake for 20-25 minutes or until the center is firm, rotating 180 degrees halfway through.
