Moist Spelt Bran Muffins


1 1/4 cups buttermilk
1 cup unsweetened applesauce
3/4 package dark brown sugar
4 tablespoons unsalted butter, softened
1/4 cup molasses
1 teaspoon vanilla extract
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon


Preheat oven to 375 degrees and line or grease a 12 - cup muffin tin.
Mix the buttermilk and bran in a large bowl and soak for 5 to 10 minutes. Whisk in the applesauce, rasins, brown sugar, egg, butter, molasses and vanilla.
Whisk the flour, baking powder, baking soda, and cinnamon in a seperate bowl. Gently fold the flour into the wet ingrediens until just combined.
Divide the batter evenly between the muffin tins. Bake until a toothpick inserted into the middle come out clean. About 20 minutes.


Lynda Tracy's picture

I tried this recipe totally wheat-free, using spelt bran. It turned out beautifully, one of the best wheat-free muffins I have tried. I found the ingredient "3/4 package brown sugar" to be meaningless... what size of package? 1 pound? 2 pounds? a kilogram? ;-) I tried 1/2 cup and found it to be just enough, not too sweet. I also added 1/2 tsp. xanthan gum, as I usually do when baking with wheat-free flours. They turned out perfect, and i will be using this recipe again!


Soaking the wheat bran in buttermilk prior to mixing the bran in the dry ingredients creates a lighter texture that is often lacking in other bran muffins.


12 muffins


Sunday, January 30, 2011 - 11:59am


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