Bran Muffins with Sourdough (Printable Version)
Tasty sourdough discard muffins with molasses, buttermilk, raisins, and pecans. Full of fiber and perfect for breakfast, these stay moist for a while.
# Ingredients:
01 -
85g Wheat Bran (1½ cups)
02 -
1¼ tsp Baking Soda
03 -
½ tsp Kosher Salt
04 -
Orange Zest from 1 orange
05 -
50g Light Brown Sugar (¼ cup)
06 -
200g All-purpose Flour (1½ cups)
07 -
454g Buttermilk (2 cups)
08 -
170g Unsulfured Molasses (½ cup)
09 -
1 Egg
10 -
55g Unsalted Butter, melted (4 TBS)
11 -
120g Sourdough Discard (½ cup)
12 -
112g Pecans, chopped and toasted (1 cup)
13 -
80g Raisins (½ cup)
14 -
Raw Sugar for top (optional)
# Steps:
01 -
If the pecans aren't toasted, warm them in a small pan for a few minutes. Let cool, chop them up, and keep to the side.
02 -
Combine wheat bran, flour, kosher salt, baking soda, and orange zest in a big bowl. Leave it for now.
03 -
In a separate bowl, mix molasses, melted butter, buttermilk, sourdough discard, egg, and brown sugar until it blends smoothly.
04 -
Add the wet mixture to the dry bowl. Gently mix until only a few bits of flour can be seen. Stir in raisins and toasted pecans. Let it chill in the fridge for an hour or even overnight.
05 -
Heat oven to 425°F (218°C). Line a muffin pan and spray lightly with oil. Fill each cup nearly full. Sprinkle with raw sugar or bran if you'd like.
06 -
Bake for 5 minutes at 425°F, then turn the temperature down to 350°F (177°C). Continue baking for 15 minutes until they're golden and a toothpick comes out clean. Cool muffins on a rack.
# Notes:
01 -
Keep in an airtight container for up to 3-4 days at room temp
02 -
They'll last 4-5 days in the fridge
03 -
Freeze them in a bag and let thaw overnight
04 -
Inspired by Joy of Cooking
05 -
Resting the batter makes muffins taller and moister