Cinnamon Sourdough Bran Muffins

Weekly inventory shift at work. Check.

Wash, chamois and vacuum car. Check.

People stare as I do this on the side of the street. Check.

Random 12 year olds ask me for cigarettes (I reply that I do not smoke and neither should they). Check

So what is the next logical thing to do on a Sunday afternoon?

Bake cinnamon sourdough bran muffins, of course! Oh, and some caramels to but that recipe will come later. As for the muffins, delicious…and I would like to think that they are decently healthy as well.
Check times 2! But let’s not confuse this with the term “double check” as defined as “the act of checking again to ensure that something is correct”. PS. I didn’t even use for that, I came up with it all by myself…pretty legit, right?
Let us proceed with the muffins!

Cinnamon Sourdough Bran Muffins

sourdough bran muffins

Based upon the Blueberry Muffins recipe at


– 1 cup sourdough starter (and you thought it was just for making bread!)
– 1 egg
– 1/4 cup canola/veg oil
– 3/4 cup bran
– 1/4 cup flour
– 1/2 cup sugar
– 1 tsp. baking soda
– 1/4 tsp. salt
– cinnamon and nutmeg, to taste

Preheat your oven to 425F and prepare a muffin tin by lining it with muffin cups or greasing it with oil/butter. Keep in mind the recipe makes 6-8 muffins, depending on the size.

sourdough bran muffins

The recipe says to mix the dry and wet ingredients separately before combining, but I threw it all together in one bowl and gave it a stir. Whichever way you choose, just make sure you don’t over mix. When you are making muffins, it is ok if there are still little bits of flour (obviously you don’t want huge clumps, but it does not have to be perfectly smooth).

sourdough bran muffins
sourdough bran muffins
If you compare my recipe to the original one, I substituted most of the flour for bran. However if you aren’t a fan of the bran, use 1 cup of white or whole wheat flour, or a combo of the two. You could also mix in around 1/2 cup of raisins, blueberries (as the original recipe did) or chocolate chips. Although you kind of lose the ability to classify them as “healthy” muffins. I get it though, sometimes you just want chocolate and you don’t give a crap! Which is basically every day of my life!
Then pour the batter into your prepared muffin tin and bake for 12-15 minutes. The recipe says they will take around 20 min. but I am not sure how this is possible at such a high temperature. If I would have left mine in that long they would have been burned to a crisp and drier than a popcorn fart! I just love saying that!
sourdough bran muffins
sourdough bran muffins
I would be curious to bake them at a lower temp (between 350-375) for a longer period to see the difference. Because of the sourdough in the batter, I think that the 425F idea is key in developing a nice, crunchy crust. Yet they still remain moist and soft on the inside. The sourdough flavor was not as prominent as I expected. It was actually much more subtle than the stench coming off of my starter. But smeared with some cherry jam, scrumptious!
sourdough bran muffins
And hey, you know your oven better than I do, so listen to your gut. If you think they are done, they probably are (the tooth pick trick is always reliable if you are unsure). If you see them burning, I would say you should do something about that. Don’t just stare at them and do nothing because the recipe said to keep them in for longer. Sounds pretty obvious right? You would be shocked at how many people stick to a recipe as if it were sacred and unchangeable. Unless everyone is cooking in the exact same conditions, at the exact same time, it is virtually impossible to create a concrete list of measurements and instructions to suit all situations. So the moral of my little rant is that deviation from your recipe is perfectly acceptable.
Well there are still a few things to check off of my to-do list for Sunday November 6, 2011. Ei. making and eating dinner (GRILLED CHEESE!).
sourdough bran muffins
sourdough bran muffins
sourdough bran muffins

I suppose I should take a shower too because *someone* told me I looked like a slob. You know who you are 😉 I love you anyways. The same goes for all of my readers! Thanks for stopping by. Hopefully you enjoy what I have to say and find it helpful, whether you are an experienced culinarian or you have never cooked a day in your life. Cheerio!
(not to be confused with “Cheerio’s” as defined as “the bite sized, “o” shaped cereal”)

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