Making Bran Muffins — Photos

Here is the next entry in my series of photo posts of me making the various recipes in my recipe collection.

This week, I took photos while I made more bran muffins for my mom, using a recipe I’d found on allrecipes.com and which so far I have not yet which I have now (20210214) converted into my own format. As a side note, I should I have now converted it to my usual recipe format, because when I make them, I use regular milk instead of buttermilk, and I normally make a major change: Instead of placing the batter into twelve muffin papers in a twelve-welled baking tin, I bake the batter in a six-welled baking tin (with slightly larger wells), lined with coffee filter papers, and the baking time was adjusted to 22 minutes.

This batch of muffins had a further deviation from the recipes above, which was the intentional omission of raisins for reasons beyond the scope of this post.

First, I measured out a cup and a half of wheat bran into a mixing bowl:

A cup and a half of wheat bran

A cup of milk was added to the bran:

A cup of milk added to the bran

The bran and milk were mixed with a fork, and put aside:

Mixing the bran and milk

A third of a cup of vegetable oil was measured out and placed in a separate bowl (the white dots are milk leftover in the measuring cup):

1/3 cup vegetable oil measured out

A large egg was added to the vegetable oil:

A large egg added to the vegetable oil

Two thirds of a cup of packed brown sugar were added to the oil and egg:

2/3 cup (packed) brown sugar added to the vegetable oil and egg

A teaspoon of vanilla extract was added to the vegetable oil, egg, and brown sugar:

A teaspoon of vanilla extract added to oil, egg, and brown sugar

The vegetable oil, egg, brown sugar, and vanilla extract were blended with a fork:

Blending of vegetable oil, egg, brown sugar, and vanilla extract

The vegetable oil, egg, brown sugar, and vanilla extract were added to the bran and milk mix:

Vegetable oil, egg, brown sugar, and vanilla extract added to the bran and milk mix

All the ingredients were blended together with a fork:

The ingredients were blended together

A teaspoon each of baking powder and baking soda were added to a cup of flour — unfortunately, I forgot to add the quarter teaspoon of salt, to no apparent ill effect.

A teaspoon each of baking powder and baking soda added to a cup of flour; salt was forgotten

The flour, baking powder, and baking soda were mixed together in the cup, and added to the rest of the ingredients:

Flour, baking powder, and baking soda mix were added to the rest of the ingredients, and then blended together

Again, all the ingredients were blended together with a fork. At this point, I would normally have added three quarters of a cup of raisins, which I didn’t do this time.

I make double sized muffins for my mom, so I use coffee filter papers, for which I use a glass to help form within the baking tin:

Forming the coffee filter paper in the baking tin wells

The batter was spooned into each of the wells:

Muffin batter spooned into each of six baking tin wells

The muffin tin was placed in a counter-top convection oven preheated to 350F, and baked for 22 minutes (rotated 180 degrees part way through):

Muffins baking in a counter-top convection oven.

The muffins were taken out of the oven after 22 minutes and placed on a cooling rack:

Baked muffins placed on a cooling rack

After a few minutes, the still cooling muffins were taken out of the baking tin, and returned to the cooling rack to continue cooling:

Baked muffins placed on a cooling rack

Once cooled, I placed the muffins in a sealed container.

Mom was so impressed, she said that the following morning, she would have one from this batch, before eating the last muffin from the last batch!

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