Source : Livre Olive et gourmando

Note : On peut ajouter des brisures de chocolat dans la préparation.

Donne : 12 muffins

Ingrédients :

• 1/4 tasse crème sûre
• 1 c. à thé bicarbonate de soude
• 1 tasse + 1 c. à soupe farine tout usage
• 1/2 tasse + 1 c. à soupe farine de blé entier
• 2 c. à thé cannelle
• 1 c. à thé sel
• 1/2 c. à thé muscade
• 1/2 c. à thé cardamone moulue
• 1/2 tasse beurre non salé, tempéré
• 1 tasse légèrement tassée cassonade
• 2 oeufs, tempérés
• 1 c. à thé extrait de vanille
• 3 bananes bien mûres, écrasées
• noix de Grenoble (facultatif)

1. Préchauffer le four à 190 C (375 F).
2. Beurrer 12 moules à muffins ou les chemiser de caissettes en papier ou en silicone.
3. Dans un bol, mélanger la crème sûre et le bicarbonate de soude. Laisser reposer. La crème deviendra mousseuse et doublera de volume.
4. Dans un autre bol, mélanger les farines tout usage et de blé entier, la cannelle, le sel, la muscade et la cardamone. Réserver.
5. Entre-temps, au batteur sur socle muni d’un fouet plat ou au batteur à main, battre le beurre et la cassonade à vitesse moyenne environ 3 minutes ou jusqu’à ce que le mélange soit pâle et crémeux.
6. Incorporer les oeufs, un à la fois, puis la vanille. Mélanger à haute vitesse environ 2 minutes ou jusqu’à ce que la texture soit légère et homogène, en raclant régulièrement les parois du bol à l’aide d’une spatule.
7. À basse vitesse, incorporer la préparation de crème sûre, puis les bananes.
8. À l’aide d’une cuillère de bois, incorporer délicatement le mélange de farine jusqu’à ce que les ingrédients soient tout juste humectés.
9. Répartir la pâte dans les moules. Si désiré, déposer sur ces muffins un quantité généreuse de noix de Grenoble crues (à peine broyées à la main).
10. Cuire au four environ 20 minutes ou jusqu’à ce qu’un cure-dents inséré au centre des muffins en ressorte propre, en tournant les moules à mi-cuisson.
11. Déposer les moules sur une grille et laisser tiédir les muffins avant de démouler.

Source : https://barefootcontessa.com/recipes/blueberry-bran-muffins

Note : Couper de moitié la quantité de miel et de sucre la prochaine fois.

Donne 12 muffins

Ingredients :

• ½ cup vegetable oil, plus extra for greasing the pan
• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• 7 ounces Greek yogurt
• ½ cup sugar
• ½ cup honey
• 2 extra-large eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 2½ cups wheat bran
• 1½ cups fresh blueberries (8 ounces)

Directions :

1. Preheat the oven to 350 degrees. Brush the top of a muffin pan with vegetable oil and line it with 12 paper liners.
2. Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl. In a large bowl, whisk together the yogurt, sugar, ½ cup vegetable oil, honey, eggs, and vanilla until combined. Add the dry ingredients, stirring just until combined. Gently stir in the wheat bran and blueberries until combined.
3. Scoop the batter into the muffin cups with a rounded 2¼-inch ice cream scoop. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.

Source : https://www.allrecipes.com/recipe/25224/classic-bran-muffins/

Note : Donne 12 muffins.

Ingredients

• 1 ½ cups wheat bran
• 1 cup buttermilk
• ⅔ cup brown sugar
• ⅓ cup vegetable oil
• 1 egg
• ½ teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup raisins

Directions

1. Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. Mix wheat bran and buttermilk together in a large bowl; let stand for 10 minutes.
3. Meanwhile, beat brown sugar, oil, egg, and vanilla together in a separate bowl until light and fluffy; stir into buttermilk mixture.
4. Sift flour, baking soda, baking powder, and salt together; stir into buttermilk mixture until just blended. Fold in raisins; spoon batter into the prepared muffin cups, filling each 2/3 full.
5. Bake in the preheated oven until tops spring back when lightly pressed, about 15 to 20 minutes. Cool in the tin briefly, then transfer to a wire rack to cool completely.

Source : https://www.bonappetit.com/recipe/bas-best-english-muffins

Ingredients :

• 1 ¼-ounce envelope active dry yeast (about 2¼ teaspoons)
• 1 tablespoon sugar
• 1 cup buttermilk, warmed
• 4 tablespoons (½ stick) unsalted butter, room temperature
• 2 tablespoons vegetable oil
• 2 teaspoons kosher salt
• 3½ cups unbleached bread flour, divided, plus more
• Nonstick vegetable oil spray
• Cornmeal (for dusting)

Directions :

1. Whisk yeast, sugar, and 1 cup warm water in the bowl of a stand mixer fitted with the dough hook. Let sit until foamy, about 5 minutes.
2. Add buttermilk, butter, oil, salt, and 3½ cups flour and beat on low speed until a shaggy dough forms. Increase speed to medium and beat until dough is smooth and begins to pull away from the sides of the bowl, but is very wet and sticky, about 5 minutes.
3. Spray a medium bowl with nonstick spray, transfer dough to greased bowl, and cover tightly with plastic wrap. Chill overnight (the cold rise makes the dough easier to handle, produces better flavor, and creates more nooks and crannies).
4. Dust 2 parchment-lined rimmed baking sheets generously with cornmeal (you want to cover all the parchment). Spray a clean work surface with nonstick spray, turn out dough, then spray dough.
5. Using a bench scraper, divide dough into 12 equal pieces (they should be about 3 oz. each). Working with 1 piece at a time and using bench scraper, fold dough inward onto itself on 4 sides. Turn dough over with bench scraper so that folds are underneath and transfer to prepared sheet. Repeat with remaining dough, spacing evenly on sheets.
6. Sprinkle each piece with cornmeal. Spray plastic wrap with nonstick spray and loosely cover baking sheets, oiled side down. Let sit at room temperature until dough is nearly doubled in size, 60–70 minutes.
7. Heat a large skillet or griddle, preferably cast iron, over low. Place another rimmed baking sheet in the center of oven and preheat to 350°. Working in 2–3 batches and keeping remaining dough covered, slide 2 thin metal spatulas from opposite sides underneath dough, also getting underneath cornmeal to avoid sticking or deflating dough, and transfer to skillet (do not overcrowd). Cook until bottoms are dark golden brown, 5–7 minutes. Turn and cook until other side is dark golden brown, 5–7 minutes. Using spatula, transfer muffins to preheated sheet in oven and bake until cooked through and sides are dry to the touch but still spring back, 5–10 minutes. Transfer to a wire rack. Repeat with remaining dough. Let muffins cool at least 30 minutes before splitting with a fork and serving.
8. Do Ahead: English muffins can be made 1 day ahead. Let cool and store in a resealable plastic bag at room temperature. Toast lightly before serving.