Bran and Chia Muffins

By Martha Rose Shulman

Published June 10, 2013

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
1 hour, plus at least 3 hours' refrigeration
Rating
4(593)
Comments
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These moist, hearty muffins have great texture because of the slight crunch that the chia seeds contribute. They’re not very sweet, and they crumble a little bit even thought they’re moist; add a little more sweetener if you want more of a treat. I think they taste best a day after you bake them.

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Ingredients

Yield:18 medium-size muffins

  • 1 cup (135 grams) raisins, either regular dark raisins or golden

  • 1 ¾ cups boiling water

  • 1 ½ cups (90 grams) unprocessed bran

  • 3 tablespoons (35 grams) chia seeds

  • 2 cups (250 grams) whole-wheat flour

  • ½ cup (62 grams) unbleached all-purpose flour

  • 2 teaspoons (10 grams) baking powder

  • 1 teaspoon (5 grams) baking soda

  • ½ rounded teaspoon (4 grams) salt

  • 2 large or extra-large eggs

  • ⅓ cup canola oil

  • ½ cup (160 grams) agave syrup

  • 2 tablespoons blackstrap molasses

  • 1 ½ cups buttermilk (350 grams)

  • 1 teaspoon (5 grams) vanilla extract

Ingredient Substitution Guide
Nutritional analysis per serving

30 grams carbs; 24 milligrams cholesterol; 181 calories; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 3 grams fiber; 215 milligrams sodium; 4 grams protein; 14 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the raisins in a medium bowl and cover with the boiling water. Let sit 5 minutes, then stir in the bran and the chia seeds. Let sit for 10 minutes.

  2. Step 2

    Sift together the flours, baking powder, baking soda and salt.

  3. Step 3

    In a large bowl, beat together the eggs, oil and agave syrup. Whisk in the buttermilk and vanilla. Stir in the raisin and bran mixture and combine well. Fold in the sifted flour mixture and combine well. Cover with plastic wrap and refrigerate for several hours or overnight.

  4. Step 4

    Preheat the oven to 375 degrees. Oil, butter or spray 18 to 24 muffin cups. Stir the batter and fill each cup ¾ full. Bake for 25 to 35 minutes, depending on the size of the cups, until the muffins are puffed and browned. Remove from the tins and cool on a rack.

Tip

  • Advanced preparation: These keep well for about 5 days, and can be frozen.

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Ratings

4 out of 5
593 user ratings
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Comments

Nancy P.

I'm no raisin fan, so I add chopped-up dried apricots instead. (Chopping is another step in this multi-step recipe, but no matter.) I substitute maple syrup for agave; I add the molasses at the same time. I do NOT refrigerate the batter overnight! I just bake it. Anyone who can plan to make muffins a day in advance is a better man than I. And I cram the batter into my one 12-cup muffin pan, so mine have nice big tops :o). Then I give away as many as I can, to smiles all around.

Johnathan

Best bran muffin I have ever had. Be sure to allow the bran to soften and the chia seeds to release their mucus. Doing so yields a moist muffin, sweet from the raisons, that when filled to the top of a standard muffin liner, rises beautifully. I spray the muffin liner with oil for these low fat muffins to ensure no sticking.

Christina

The recipe does not say when to add the molasses, but whisking it in with the eggs and agave should be fine.

Laura

**Don’t Forget to Add the Molasses** The first time I made these I finished the batter and put it in the fridge. Then I noticed molasses on the counter and realized it wasn’t in the directions, so I had missed adding it. I folded it into the batter and it baked up okay. The next time I made these muffins I added the molasses with the agave. I also added a teaspoon of cinnamon (since they were a little bland the first time) and used avocado oil to make them a little healthier. Overall I recommend the muffins for a healthier option and if you prefer a plainer muffin with more subtle flavors.

Kerryn

On the day they're made, these are horrible: floury and pasty. A day later, they're okay, although I doubt I'll make them again. They're the kind of muffins you make when you're on a health kick but you still want to bake something. Then you find that they're not much fun and you would have been better of making something you really liked. Even to this non-American palate, they're not sweet. Next time, I'd add a streusel topping, or just make savoury muffins.

LP

If you don't want raisons, how much water should you use to soak bran and chia?

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