Birdseed Bran Muffins

These super-muffins make all other muffins feel bad about themselves. Garnished with a blend of poppy, flax, sesame, and sunflower seeds, with a sprinkle of old fashioned rolled oats for good measure, these muffins will impress and appease your inner health nut. And as a happy coincidence, you get to make your friends jealous of your superior diet. Win-win.

AuthorMackieDifficultyBeginner

Muffins
 2 ½ cups Wheat bran
 1 ¼ cups Milk
 1 ¾ cups Crème fraîche
 2 Eggs
 1 cup Raisins
 ½ cup Brown sugar
 2 tsp Molasses
 2 ⅓ cups Flour
 2 tsp Baking powder
 1 tsp Baking soda
 1 tsp Salt
Topping
  cup Flaxseeds
  cup Sunflower seeds
  cup Old fashioned rolled oats
 ¼ cup Poppy seeds
 ¼ cup Sesame seeds

Muffins
1

In a medium bowl, beat together the wet ingredients (not the raisins) together until well mixed. In a small bowl, pour hot water over the raisins and let sit for 30 minutes. This will give the raisins time to plump and allow the wheat bran time to soften. We substituted the crème fraîche with sour cream and it worked marvelously.

2

Add the sugar and molasses to the bran mixture. Drain the raisins and add them to the batter.

3

In a separate bowl, whisk the dry ingredients together then fold into the bran mixture. The batter will be thick and stiff. Divide the batter between muffin wells until the well is almost overflowing.

Topping
4

Combine all the seeds together in a small bowl and pour on top of the individual muffins. Bake for 35-40 minutes at 350 degrees until the muffins are brown and the middle springs back when pressed by a finger. Cool 20 minutes before removing the muffins from the pan.

5

We made our own fun combination of seeds using what we had on hand and what would look good on camera. You can make the same topping as we did or create your own, unique variation.

Ingredients

Muffins
 2 ½ cups Wheat bran
 1 ¼ cups Milk
 1 ¾ cups Crème fraîche
 2 Eggs
 1 cup Raisins
 ½ cup Brown sugar
 2 tsp Molasses
 2 ⅓ cups Flour
 2 tsp Baking powder
 1 tsp Baking soda
 1 tsp Salt
Topping
  cup Flaxseeds
  cup Sunflower seeds
  cup Old fashioned rolled oats
 ¼ cup Poppy seeds
 ¼ cup Sesame seeds

Directions

Muffins
1

In a medium bowl, beat together the wet ingredients (not the raisins) together until well mixed. In a small bowl, pour hot water over the raisins and let sit for 30 minutes. This will give the raisins time to plump and allow the wheat bran time to soften. We substituted the crème fraîche with sour cream and it worked marvelously.

2

Add the sugar and molasses to the bran mixture. Drain the raisins and add them to the batter.

3

In a separate bowl, whisk the dry ingredients together then fold into the bran mixture. The batter will be thick and stiff. Divide the batter between muffin wells until the well is almost overflowing.

Topping
4

Combine all the seeds together in a small bowl and pour on top of the individual muffins. Bake for 35-40 minutes at 350 degrees until the muffins are brown and the middle springs back when pressed by a finger. Cool 20 minutes before removing the muffins from the pan.

5

We made our own fun combination of seeds using what we had on hand and what would look good on camera. You can make the same topping as we did or create your own, unique variation.

Birdseed Bran Muffins

Thanks to Joanne Chang and her book Flour: A Baker’s Collection of Spectacular Recipes for the recipe!

Did you try this recipe?

Share a photo with the community so we can all enjoy your hard work!  I’d love to see how it came out. 😊

Responses

Your email address will not be published.