Wheat Bran Muffin vs Oat Bran Muffin

Recently I've tried many bran muffin recipes. Some calls for wheat bran, some for oat bran.

I especially impressed by 2 recipes of each, Nancy Silverton's Bran Muffin I discover on David's blog and Adele's Oat Bran Muffin in the book, "Secrets of A Jewish Baker". The first one has to puree the raisin in the batter, and this step truly boost the flavor in the bran muffin. It makes me think of many variation by substituting the raisin puree with other puree. The latter one impress me by its texture. Oat bran gives the muffin super moisture and gooey yet light and fluffy.I've tried to mash the whole boiled orange in it and made in chocolate version. That was better than brownies for me! Love these bran muffins!

Banana Bread Crumb Muffin and...

You won't believe how delicious this ugly shape rectangular muffin is! I was shock when I have the first bite, it's unbelievable. This is adapted from Wild Yeast's 'Banana Bread Crumb Muffin', and it is made by stale sourdough bread. I used my whole wheat Turkish coffee pear bread which is adapted from "Heathy Bread in Five Minutes". Beacause I use more whole wheat than the original recipe for the coffee pear bread, I got a horrible result. The gluten have not been developed very well, it was dry and hard to swallow....However, this banana muffin recipe turned somthing into magic! It is soft, tender, moisture and full of flavor. I'll bet You won't notice it was made by a unpalatable whole wheat bread. I finished a whole loaf in one day.@@

Sourdough Chocolate Muffin? Cake? Bread?

v.1 is very successful, it's not so sweet and the texure is soft and fluffy. I'm suprised that the baking soda worked so well with the sourdough. But v.2 has not enough sweetness, next time I might use more jelly or sugar.



v.1
Ingredients:
(6 muffins)

- 2 egg yolks
- 60g butter
- 100g sugar(70+20+10)
- 1/3cup sourdough
- 70g AP flour
- 1/2 tsp b.s.
- 1/3 tsp salt

- 1/4 cup water
- 1 tsp (instant coffee+cinnamon+rum)

- 4 pieces of Valrhona (Jivara)

Cream the butter and flour first, 1 tbsp at a time. Beat the egg yolks with sugar and then add it into the batter, keep beating until well-combined. Finally, add the sourdough, water and coffee mixure into batter then beating... Stir in chocolate chunk and bake in the 175 degree C oven for 40 minutes.



v.2
Ingredients:
(1 mini loaf)

- 2 egg yolks
- 70g jelly
- 20g dark brown sugar
- 1/3 cup sourdough
- 70g whole wheat pastry flour
- 1/2 tsp b.s
- 1/3 tsp salt

- 1/4 cup water
- 1 tsp (instant coffee+cinnamon+rum)

- orange peel and Michel Cluizel Mangaro

Beat the egg yolks and sugar until it gets pale. In the seperate bow, cream the sourdough, jelly and coffee-water mixure. Pour the sourdough into the egg mixure and beat until well-combined. Shift the flour in the batter and gently fold them until well-combined. Stir in chocolate chunk and bake in the 175 degree C oven for 40 minutes.


(2 recipes in above varied from the following recipe)

Rie's Sourdough Chocolate Cake

2/3 cup butter softened

1 2/3 cups sugar

3 eggs

1 cup sourdough

- combine above wet ingredients

1 3/4 cup flour

2/3 cup cocoa powder (preferably dutch processed)

1 1/2 tsp baking soda

1 tsp salt

- combine all dry ingredients, mix into wet ingredients alternating with water, stir in vanilla

3/4 cup water

1 tsp vanilla

Pour into a greased Bunt or Angel Food cake pan

Bake @ 350 F for 45 mins