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Sorghum Bran Muffins Recipe

American · Bread · 35 min total

A wholesome twist on classic bran muffins using sorghum bran, which adds a nutty flavor and extra fiber. These muffins are moist, tender, and perfect for a healthy breakfast or snack.

Ingredients

• 1 1/2 cups sorghum bran
• 1 cup buttermilk
• 1/2 cup unsalted butter, melted
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup raisins (optional)

Instructions

1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
2. In a small bowl, combine sorghum bran and buttermilk. Let sit for 10 minutes to soften.
3. In a large bowl, whisk together melted butter, brown sugar, egg, and vanilla until smooth.
4. Stir in the bran mixture until combined.
5. In a separate bowl, whisk together flour, baking soda, and salt. Add to wet ingredients and stir until just combined. Fold in raisins if using.
6. Divide batter evenly among muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips

• Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
• For extra moisture, add 1/2 cup applesauce or mashed banana.

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