Get ready to awaken your taste buds with the delightful aroma of freshly baked Orange Currant Bran Muffins! These muffins are not just a treat for your palate; they’re a wholesome breakfast option that combines the nutty flavor of wheat bran with the zesty brightness of orange and the sweet burst of currants. Perfect for busy mornings or a cozy brunch, these muffins are easy to make and will have everyone asking for seconds. Dive into this recipe and discover how you can whip up a batch of these scrumptious muffins in just 35 minutes—your mornings will never be the same!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup wheat bran
- 1 cup buttermilk
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1 large egg
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup currants
- Zest of 1 orange
- Juice of 1 orange
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, combine wheat bran and buttermilk. Let the mixture sit for 10 minutes to allow the bran to soften and absorb the liquid.
- In a separate bowl, whisk together sugar, vegetable oil, and the large egg until well combined and slightly frothy.
- Grate the zest of one orange and squeeze its juice. Add both the zest and juice to the wet ingredients, mixing thoroughly.
- In another bowl, sift together all-purpose flour, baking powder, and baking soda.
- Fold the dry flour mixture into the bran and buttermilk mixture, stirring gently until just combined. Be careful not to overmix.
- Fold in the currants, distributing them evenly throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Soak the Bran: Allowing the wheat bran to soak in buttermilk for 10 minutes is key to achieving a moist texture. This step ensures that the bran softens and blends beautifully into the batter.
- Don’t Overmix: When combining the wet and dry ingredients, mix gently until just combined. Overmixing can lead to dense muffins, so a few lumps are perfectly fine!
- Fresh Ingredients: For the best flavor, use fresh currants and freshly squeezed orange juice. The zest of the orange adds a lovely fragrance, so don’t skip it!
- Check for Doneness: Since oven temperatures can vary, start checking your muffins a minute or two before the 18-minute mark. A toothpick inserted into the center should come out clean when they’re done.
- Storage: These muffins can be stored in an airtight container for up to three days. For longer storage, freeze them and simply reheat in the microwave for a quick breakfast option.
Nutrition Facts
Calories: 190kcal
Carbohydrates: 30g
Protein: 4g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 20mg
