Bran Muffins, 100% Whole Wheat Bran Muffins Recipe

Recipe for whole wheat bran muffins made with 100% whole wheat flavored with cinnamon and dates paste. A healthy morning muffin recipe. Recipe with step by step pictures.

This recipe is one of our house favorites. This makes for the best American style morning muffins and has just a teaspoon of oil going in for each muffin. I flavor the muffins with date paste and cinnamon for extra richness and aroma. Dates paste makes for a soft and moist muffin and this muffin is very light even though its made with 100% whole wheat flour and bran. No one can ever stop with one muffin. I tweaked this recipe during my bakery days and this one used to be a favorite among my customers. You can get wheat bran online or in health food aisle of your grocery store. I have seen wheat bran in many organic stores here in Bangalore. Here is how to do classic wheat bran muffins. Preheat the oven for 20 minutes. Dry Ingredients You will need a weighing scale for this recipe. Weigh and add the wheat bran and whole wheat flour (atta) in a bowl.

Add in the baking powder, baking soda and cinnamon powder.

Whisk all the ingredients well to combine. Set aside.

Wet Ingredients Even though sugar is technically a dry ingredient, it is almost always treated as a wet ingredient in baking. Take a bowl and add in the eggs and sugar.

Add in the vanilla extract, vegetable oil (sunflower/canola oil is fine too!) and regular white vinegar. I like to use pure vanilla extract. The flavor of real vanilla is so delicious. Note: Artificial vanilla essence has ingredients like Propylene Glycol (one of the main ingredients) which is very toxic and a known carcinogen. It is always better to avoid these essences. Real vanilla is slightly expensive but it is worth it. A little goes a long way and the aroma and flavour is divine. Real vanilla can be purchased online.

Grind the dates (pitted – seeds removed) and water to a fine paste in a mixie / food processor.

Add it to the wet ingredients. Whisk all the ingredients to combine.

Add the wet ingredients to the dry ingredients and gently mix to combine.

Scoop the batter in the muffin cups. I like to fill the batter all the way to the brim so it rises well and has a “muffin top”. Bake in a preheated 400 degree Fahrenheit / 200 degree Celsius oven for 30 minutes. Always bake muffins at a slightly higher temperature so the batter rises well and has the “oven spring” and you will get a tall muffin.

Insert a tooth pick after 30 minutes and if it comes clean, the muffins are done. Remove the muffins and let in cool on a wire rack for half an hour. Store the muffins in an air tight container. The muffins will last up to 2-3 days.

Dry Ingredients

• 100 grams wheat bran
• 100 grams whole wheat flour (atta)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon powder

Wet Ingredients

• 2 regular eggs
• 100 grams fine granulated sugar
• 1/2 teaspoon real vanilla extract
• 1/4 cup oil
• 1 teaspoon regular white vinegar
• 200 grams pitted dates
• 1 1/2 cups water

1. Preheat the oven for 20 minutes at 400F / 200C.
2. Weigh and add the wheat bran and whole wheat flour (atta) in a bowl.
3. Add in the baking powder, baking soda and cinnamon powder. Whisk all the ingredients well to combine. Set aside.
4. Take a seperate bowl and add in the eggs and sugar. Add in the vanilla extract, oil and regular white vinegar.
5. Grind the dates (pitted – seeds removed) and water to a fine paste in a mixie / food processor.
6. Add it to the wet ingredients. Whisk all the ingredients to combine.
7. Add the wet ingredients to the dry ingredients and gently mix to combine.
8. Scoop the batter in the muffin cups. I like to fill the batter all the way so it rises all the way. Bake in a preheated 400 degree Fahrenheit / 200 degree Celsius oven for 30 minutes.
9. Insert a tooth pick after 30 minutes and if it comes clean, the muffins are done. Remove the muffins and let in cool on a wire rack for half an hour.
10. Store the muffins in an air tight container. The muffins will last up to 2-3 days.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Breakfast
• Cuisine: American

Dry Ingredients

• 100 grams wheat bran
• 100 grams whole wheat flour (atta)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon powder

Wet Ingredients

• 2 regular eggs
• 100 grams fine granulated sugar
• 1/2 teaspoon real vanilla extract
• 1/4 cup oil
• 1 teaspoon regular white vinegar
• 200 grams pitted dates
• 1 1/2 cups water

1. Preheat the oven for 20 minutes at 400F / 200C.
2. Weigh and add the wheat bran and whole wheat flour (atta) in a bowl.
3. Add in the baking powder, baking soda and cinnamon powder. Whisk all the ingredients well to combine. Set aside.
4. Take a seperate bowl and add in the eggs and sugar. Add in the vanilla extract, oil and regular white vinegar.
5. Grind the dates (pitted – seeds removed) and water to a fine paste in a mixie / food processor.
6. Add it to the wet ingredients. Whisk all the ingredients to combine.
7. Add the wet ingredients to the dry ingredients and gently mix to combine.
8. Scoop the batter in the muffin cups. I like to fill the batter all the way so it rises all the way. Bake in a preheated 400 degree Fahrenheit / 200 degree Celsius oven for 30 minutes.
9. Insert a tooth pick after 30 minutes and if it comes clean, the muffins are done. Remove the muffins and let in cool on a wire rack for half an hour.
10. Store the muffins in an air tight container. The muffins will last up to 2-3 days.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Breakfast
• Cuisine: American

Find it online : https://www.kannammacooks.com/bran-muffins-100-whole-wheat-bran-muffins-recipe/

Selavu Rasam is a kongunad specialty made with spices and aromatics and is an excellent home remedy for cold, sore throat and flu. Recipe with step by step pictures.

Selavu Rasam is one of the very unique rasam variety from the Kongunad region. The spices are called as selavu in Tamil. Everyday spices are referred to as “selavu samaan” செலவு சாமான். There is an interesting story behind the word selavu. Selavu also means expense in Tamil. In olden days – the grains, veggies etc… would grow in the farm and whatever is harvested will go to the kitchen pantry, some produce will be bartered with the neighboring farms and the remaining will go to the market. The only expense – “selavu” was to buy the spices for cooking.

Here is how to do selavu rasam. You will need the following for making the selavu masala.

I have used a clay pot for making the selavu rasam today. Heat sesame oil in a pan and add in all the selavu masala ingredients at once. Saute on a low flame for 2-3 minutes until fragrant and the onions are soft. Remove from heat and set aside to cool.

Grind the roasted selavu masala ingredients with half a cup of water to a smooth paste. Set aside.

Heat sesame oil in the same pan and add in the mustard seeds and curry leaves. Let the mustard seeds crackle.

Add in the finely chopped shallots and fry for a minute.

Add in the chopped tomatoes and the salt. Make sure the tomatoes are very ripe.

Once the tomatoes are cooked, add in the spice paste.

Add in 750 ml of water, tamarind pulp and fresh coriander leaves. No need to chop the leaves. Add it whole.

Let the rasam simmer. It will start to foam up. Once it foams up, reduce the flame to medium.

Let the rasam simmer for 5 minutes. Switch off the flame after 10 minutes.

Selavu rasam is ready!!!

Serve hot! This can be served like a soup or had with hot rice.

Selavu Masala

• 1 teaspoon sesame oil (Indian gingelly oil)
• 1 Gundu chilli
• 5 small onions – Indian shallots
• 4 - 5 curry leaves
• 1 teaspoon cumin seeds
• 1 teaspoon black pepper
• 2 teaspoon coriander seeds
• 5 garlic cloves

For tempering the rasam

• 2 teaspoon sesame oil (Indian gingelly oil)
• 1/4 teaspoon mustard seeds
• 1 sprig curry leaves
• 3 small onions, chopped
• 2 ripe country tomatoes, chopped (use one tomato if big)
• 1 teaspoon salt
• 2 sprigs coriander leaves
• 1/2 lime sized tamarind (optional – see notes)

Selavu Masala

1. Heat sesame oil in a pan and add in all the selavu masala ingredients at once. Saute on a low flame for 2-3 minutes until fragrant and the onions are soft. Remove from heat and set aside to cool.
2. Grind the roasted selavu masala ingredients with half a cup of water to a smooth paste. Set aside.

Tempering the rasam

1. Heat sesame oil in the same pan and add in the mustard seeds and curry leaves. Let the mustard seeds crackle.
2. Add in the finely chopped shallots and fry for a minute.
3. Add in the chopped tomatoes and the salt. Saute the tomatoes.
4. Once the tomatoes are cooked, add in the spice paste.
5. Add in 750 ml of water, tamarind pulp and fresh coriander leaves. No need to chop the leaves. Add it whole.
6. Let the rasam simmer. It will start to foam up. Once it foams up, reduce the flame to medium.
7. Let the rasam simmer for 5 minutes. Switch off the flame after 5 minutes.
8. Serve hot! This can be served like a soup or had with hot rice.

Notes

If the tomatoes are tangy, tamarind need not be added.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Soup
• Cuisine: Tamilnadu