Bran Muffins

This is the tale of two muffins.  Two bran muffins.  On the surface, they are completely identical.  I used the exact same recipe for both batches of muffins.  So what could possibly be different about them?  I’ll give you a hint, it has everything to do with how I baked them.

One muffin was baked in my big oven.  400 degrees for 20 minutes.  The other muffin was baked in my Advantium.  380 degrees for 16 to 18 minutes.  One muffin was made on a lazy afternoon.  The other muffin was made after a long day of work.  Can you tell which is which?

I typically avoid baking on weeknights because I’m tired, I’m cranky, and it’s tiresome to have to haul out all of the pots and pans that live in the oven in order to heat it up and bake something.  But after the Advantium arrived, I wanted to challenge myself to see if its super powers could make baking accessible to me during the week.

The proof is in the picture.  The muffin on the right is from the batch that I made on a Thursday night.  It helped that the recipe I used was minimally fussy and didn’t require me to break out the stand mixer, let the batter rest, or otherwise allow me to get sidetracked from my muffin mission.  It also helped that I halved the original recipe and only baked up a dozen of these on a weeknight.  Sometimes the smaller capacity of the Advantium totally works to my advantage.

So the two muffins may look the same, but how did they taste?  If I hadn’t known which batch of muffins of which, I wouldn’t have been able to tell you which came out of the big oven and which came out of the Advantium.

Weeknight baking mission accomplished.

Bran Muffins

Adapted from The Muffin Myth

BAH Note: There’s nothing fussy about these muffins.  They are full of wheat bran which I was readily able to find in the grocery store.  Look for Bob’s Red Mill brand.  I think they are the bran muffin equivalent of a blank canvas…sturdy and up for the job but they aren’t out to wow you.  So you might want to add in some fresh fruit and spices you like to give them a little something special.

Advantium Tip: To modify the recipe below for use in your Advantium, place the metal cooking tray on the turntable (instead of the glass tray) and install the wire rack in the bottom position.  Select Convection Bake from the menu and set the temperature to 380 degrees.  You will want to start checking for doneness after about 15 minutes.  Depending on how full you’ve filled your cups, the muffins should be done in approximately 16 to 18 minutes.

  • 1 cup applesauce
  • 1/2 cup brown sugar
  • 2 eggs
  • 3 cups wheat bran
  • 1 cup milk
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1 cup white whole wheat flour
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt

Heat your oven to 400 degrees and line approximately 18 muffin cups with liners.  Mix the applesauce, brown sugar, eggs, milk, water, and vanilla together in a large bowl.  Combine the wheat bran, flours, baking soda, baking powder, and salt in another bowl.  Add the dry ingredients to the wet and stir until just combined.

Using an ice cream scoop, fill your muffin cups (the muffin myth said she got 12 out of the recipe but I made mine a bit smaller and got about 18) and bake for 20 minutes or until the tops are firm.

Cool in the pan for 15 minutes before turning the muffins out on a wire rack to cool completely.  Leftover muffins can be wrapped in plastic and frozen.

{priable recipe}

Disclaimer:  As part of my partnership with GE, I received an Advantium oven.  All opinions posted about my Advantium experience are my own.

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12 Responses to Bran Muffins

    • Wendi says:

      Indeed. I should have amended the post to say that even if you happen to forget to add the bran…like I did on a subsequent muffin making afternoon…the results are a win.

      ________________________________

  1. I don’t like my muffins to be fussy, I like them to be simple and tasty. Bob’s Red Mill for the win.

  2. Lan says:

    weeknight baking for the win! so glad you can now partake in it!

    • Wendi says:

      Lan, its much easier to consider weeknight baking now that the advantium is on the scene. The pots and pan shuffle to use the big oven gets old.

      Sent from my HTC smartphone on the Now Network from Sprint!

  3. Erin says:

    I totally went our and bought some bran after you showed me yours, but I haven’t done anything with it yet. Looks like I’m about to. #WIN

  4. Pingback: Advantium Wrap Up | Bon Appetit Hon

  5. Jolene says:

    May I ask, what type of muffin pan you are using? We are having problems finding one that will rotate freely in our Advantium. Mahalo,

    • Wendi says:

      I’m using a standard size muffin tin. The trick is that you have to put in one of the wire racks so that the pan sits on that and not the metal tray. I also find it helpful to use a sheet pan or cookie tray under the muffin tin so that it is easier to get in and out of the Advantium.

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