People hardly ever yearn for a bran muffin. It’s usually the responsible choice when selecting breakfast from coffee shop cases, especially when the beautiful marble loaf or almond-speckled croissant is singing a buttery siren song. But when done correctly, a bran muffin can be moist, hearty and even provide some energy for your hectic day.
Like most people, I’ve had bad experiences with bran muffins. They’re usually too dense and dry for my taste. This recipe is the opposite of that.
The orange zest, wildflower and fig jam all add some interesting flavor notes to an otherwise traditional bran muffin. While unique and flavorful, these aren’t overly sweet–this is no cupcake! But they are tasty with texture (thanks to the chopped pistachios) and the sliced figs on top add a nice seasonal sweetness. They’re the perfect thing to bake up at the beginning of the week for a quick grab-n-go breakfast.
Fig Bran Muffins
Recipe adapted from Nancy Silverton
- 2 cups wheat bran
- 1/2 cup non-fat yogurt
- 1 cup water
- 1/4 teaspoon orange zest
- 1 tablespoon wildflower honey
- 3 tablespoons fig jam
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 large egg white
- 1/2 cup all-purpose flour
- 1/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- Pinch of freshly grated nutmeg
- 3/4 teaspoon salt
- 1/2 cup chopped pistachios
- 4-5 black mission figs, stemmed and quartered
- Line a muffin tin with liners and set aside. Preheat oven to 350 degrees F. On a parchment-lined baking sheet, spread out the wheat bran. Bake for 5-7 minutes, until lightly toasted.
- In a large bowl, mix together the toasted wheat bran, yogurt, water, orange zest, honey, fig jam and light brown sugar. Next, add the vegetable oil, large egg and egg white; mix until combined.
- Place a sifter or sieve atop the large bowl. Add the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg and salt. Sift the ingredients into the wet ingredients and throw in the chopped pistachios; mix until just combined, being sure to not over mix. (Over mixing will over develop the gluten, resulting in tough muffins.)
- Spoon the batter into the muffin liners, filling them about 3/4 of the way full. Top with a one or a few slices of quartered black mission figs. Transfer to the oven and bake for 25 to 30 minutes, and until the muffins look and feel set. Allow to cool for 5 minutes in the muffin tins and then remove and cool on a cooling rack.
Yield: 12 muffins
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.