Melt in the Mouth Bran Muffins! Best ever tasted in my 55-year LIFE! A great way of using up Chicken Schmaltz!

Melt in the Mouth Bran Muffins! Best ever tasted in my 55-year LIFE! A great way of using up Chicken Schmaltz!

Pop one of these in your mouth for breakfast with grated cheddar and my homemade marmalade! They are to die for! You will want to eat this every morning for breakfast! They just melt in your mouth, light, and airy-crisp in texture with a fluffy, soft interior! A great way to use up your Chicken Schmaltz and they are just soo buttery divine! – Heavenly! Go ahead! Try it! You will NEVER guess the real ingredient! I could serve them to the queen and she will say, “Ooh-my! How buttery divine these are!” and I will say, “It must be the chicken schmaltz and not the butter!” Once you’ve made these you will keep on making them!

So very quick to whip up for breakfasts, especially if you have a cupcake maker. No need to even grease your pans! I promise! You will NOT even taste chicken or chicken fat at all in these muffins!

Total weight of recipe: 642 g Total Calories of recipe: 2,712 Excludes marmalade and cheese.

Warning! It is soo tempting to eat more! Count your calories and don’t make too many because you will eat too much! These are drop dead delish!

Collect your chicken fat in a pan placed under your grilled chicken thighs, which especially render the best chicken schmalz! When enough fat has been collected in the pan, just tilt your fat pan whilst still liquid warm over an empty tub placed beneath so that the surface fat can run off into your tub. All the crusty bits and your juiciest stock will remain behind on the bottom, which you may use to flavor many of your other dishes. Or once the pan placed beneath your grilled chicken, fills up with fats/schmalz, just tilt it over a tub, to allow only, the fat to run off. Stop before you get to the stock, as you don’t want that getting into your chicken schmaltz! If it has partially set – you can just scoop it off the surface to add to your tub, which you keep refrigerated. It doesn’t take a rocket scientist to collect this fat, it’s all done so easily!

Note: For a buttermilk substitute, just stir a tablespoon lemon juice or vinegar into a 250 ml cup measure. Top up with milk and set aside for a minute or so to thicken.

These muffins are not overly sweet and they will not turn your stomach like so many do and that makes them perfect to serve with marmalade and cheese! No need to butter them! – The butter is already built-in for you!

If you feel it necessary, you may increase your buttermilk as long as you keep it in the range of 102 – 114 g or ml. Which will give you 16 – 21 mini or baby muffins. If using a standard muffin pan, you will get anything from between 8 – 10 muffins.

This recipe may also be doubled.

Ingredients:

174 g cake flour or all-purpose

36 g bran

88 g  sugar

10 g (10 ml) baking soda

2 g (2.5 ml) salt or to taste

1 egg

174 g chicken fat (schmaltz)

102 g buttermilk 

Method:

To a food processor, add your first 5 dry ingredients: Cake flour, bran, sugar, baking soda, and salt.

Pulse until all is well blended.

In your mixing bowl placed on the scale, large enough to contain all your ingredients – Empty all your dry ingredients from the food processor.

Weigh in your buttermilk and crack over your egg.

From here on I just grab my one metal beater and blend it all in so that the dry ingredients are thoroughly wet as I don’t want them flying out of the bowl. Once your ingredients are all wet, you may snap your beaters into your machine, and beat until all is well blended.

Switch on cupcake maker or if using the oven – preheat to 180 C (356 F)

When the temperature is ready – fill pans to 2/3 of the way full and bake approximately 20 – 25 minutes or until done. – Do NOT open in the 1st 10 minutes of baking.

Remove to a wire rack to cool. – Enjoy your breakies!