Breads & Muffins/ Breakfast/ Muffins/ Muffins

Overnight Buttermilk Oat Bran Muffins

This recipe was tested using Bob Red Mill’s Oat Bran. Since all oat brans vary in weight, it is best to weigh the oat bran rather than using a measuring cup if using a different brand.

Adapted from King Arthur

Overnight Buttermilk Oat Bran Muffins

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Ingredients

  • 1/2 cup (113g) boiling water
  • 1/2 cup (43g) Bob Red Mill's Oat Bran cereal
  • 1/3 cup (67g) vegetable oil
  • 1 large egg
  • 1 1/4 cups (149g) All Purpose Flour (I usually do half All Purpose and half Whole Wheat pastry flour)
  • 1/4 cup (99g) granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups (283g) buttermilk
  • 1/4 cup (53g) brown sugar
  • 1 1/2 cups (128g) bran cereal
  • 1 cup fruit (I usually do 1/2 cup smashed or chunked banana and 1/2 cup blueberries)

Instructions

1

In a small mixing bowl, pour the boiling water over the half cup of the bran. When cooled, mix in the vegetable oil and egg.

2

While the water/bran mixture cools, whisk together the flour, sugar, baking soda, baking powder and salt in a large mixing bowl.

3

In a large measuring cup, combine the buttermilk and brown sugar, and stir into the dry ingredients. Stir in remaining cereal, then the softened bran mixture. Cover the batter and refrigerate it overnight.

4

When you're ready to bake, preheat the oven to 375°F for 15 minutes. Line a muffin tin with papers, and spray the insides of the papers. Or just grease the muffin cups themselves, if you like a crustier muffin edge.

5

Stir the batter once or twice and fold in the fruit, then scoop a heaping 1/4-cup of batter into each prepared muffin cup.

6

Bake for 20 to 25 minutes, until a tester inserted in the center comes out clean.

7

Remove from the oven, cool in the pan on a rack for 10 minutes before removing the muffins from the pan.

Recipe testing notes –

Not sweet but good with butter.

1/2 cup (113g) boiling water
43 grams or rounded 1/3 cup oat bran -I use Bob Red Mill’s Oat Bran. Different bran cereals are different weight and volume. This recipe only works with Bob’s Red Mill.
1/3 cup (67g) vegetable oil
1/4 cup *date paste – muffins weren’t very sweet but fine if eaten with butter
1 1/4 cups (283g) buttermilk (or plain yogurt thinned out with milk)
1 large egg
1 cup fruit (I like blueberries and mashed bananas -I do half/half)
1/4 brown sugar
1 cup (119g) all-purpose flour
1/4 cup (30g) whole wheat pastry flour (or all-purpose)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
Chopped pecans to sprinkle on top (optional)

THE NIGHT BEFORE: In a small mixing bowl, pour the boiling water over 1/3 cup oat bran. Mix in the vegetable oil, buttermilk, egg, brown sugar, and mashed banana.
In a separate bowl whisk together the flours, oat bransugar, baking soda, baking powder, salt, cinnamon. Stir in the raisins and remaining oat bran.
Fold in the blueberries.
Cover the batter and refrigerate overnight.
IN THE MORNING: Preheat oven to 375°F for 15 minutes.
Line a muffin tin with papers, and spray the insides of the papers. Or just grease the muffin cups themselves, if you like a crustier muffin edge.
Scoop a 1/4-cup of batter into each prepared muffin cup.
Sprinkle pecans on top of some or all of the muffins.
Bake for 20 to 25 minutes, until a tester inserted in the center comes out clean.
Remove from the oven, cool in the pan on a rack for 10 minutes before removing the muffins from the pan.

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