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Freshly baked bran muffins
Jon Simon

Murray's Restaurants Bran Muffins

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A faithful recreation of the legendary all-wheat-bran muffin from Murray's Montreal diners, deep with molasses flavour and served warm with butter, just like the original.
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Temps de préparation 1 heure
Temps de cuisson 30 minutes
Temps total 1 heure 30 minutes

Ingrédients
  

  • 1 3/4 cup Oat Flour All purpose will work almost as well
  • 1 1/2 cup Wheat Bran
  • 1 tbsp Baking Powder
  • 1 tsp Salt
  • 1 1/2 cup Milk (any type, even non-dairy)
  • 1 Large Egg
  • 1/2 cup Honey
  • 1/4 cup Molasses
  • 1/3 cup Light Brown Sugar
  • 1/4 cup Softened Butter
  • 1/4 cup Raisins or Currants

Equipment

Method
 

  1. Preheat Oven to 375F
  2. Mix all dry ingredients (flour, bran, baking powder) in a large bowl. Omit the brown sugar!
  3. Use a whisk to mix all the dry ingredients
  4. In a medium-sized bowl, mix all the wet ingredients plus the brown sugar
  5. Using a spoon, mix all the wet ingredients until well blended, avoid over-mixing!
  6. Add the raisins to the wet ingredients
  7. Integrate the wet ingredients into the dry. I make a well to reduce clumping.
  8. Using a scoop, pour around 1/2 cup of butter into large muffin cups
  9. Bake for about 30 minutes but start checking for doneness and burning starting at 20 minutes. They're done when a skewer inserted into the middle of a muffin, comes out clean
  10. Cool them on a rack before removing them from the pan
  11. Eat them warm, they can be stored in the fridge or freezer.
  12. Murray's always served them with butter,

Nutrition

Calories: 193kcalCarbohydrates: 41gProtéines: 5gFat: 3gLipides saturés: 1gGraisses polyinsaturées: 1gGraisses monoinsaturées: 1gCholéstérol: 4mgSodium: 155mgPotassium: 320mgFibre: 4gSucre: 24gVitamine A: 51IUVitamine C: 0.1mgCalcium: 132mgFer: 2mg

Notes

The legendary bran muffins from Murray's Restaurants in Montreal, lovingly recreated at home. Deep molasses flavour, a soft bakery crumb

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