A Pail Full of Bran Muffins
Start your day with wholesome goodness by baking "A Pail Full of Bran Muffins," a recipe that delivers moist, fiber-packed treats bursting with natural flavors. Made with a hearty mix of wheat bran, whole wheat flour, and all-purpose flour, these muffins are lightly sweetened with brown sugar and elevated by the rich tang of buttermilk. Juicy raisins or chopped dates and optional crunchy nuts add delightful texture in every bite. With a quick mix-and-bake process, these muffins come together in under an hour, making them perfect for meal prep or on-the-go snacking. Whether served as a nutritious breakfast, an afternoon pick-me-up, or tucked into lunchboxes, these bran muffins are as versatile as they are satisfying. Bake a batch today and enjoy the comforting taste of homemade goodness!
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Recipe Information
Ingredients
- 3 cups Wheat bran
- 1 cup Boiling water
- 2 cups All-purpose flour
- 1 cup Whole wheat flour
- 2 teaspoons Baking soda
- 1 teaspoon Salt
- 1.5 cups Brown sugar
- 2 large Eggs
- 2 cups Buttermilk
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1.5 cups Raisins or chopped dates
- 0.5 cup Chopped nuts (optional)
Instructions
Preheat your oven to 375°F (190°C). Prepare muffin tins by lining them with paper liners or greasing them lightly.
Place the wheat bran in a large mixing bowl. Pour the boiling water over the bran and stir to combine. Let it sit for 10 minutes while you prepare the other ingredients.
In a separate large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and salt.
Add the brown sugar to the softened bran mixture and stir to combine.
In a medium bowl, beat the eggs lightly, then mix in the buttermilk, vegetable oil, and vanilla extract.
Pour the wet mixture into the bran mixture and stir well until fully combined.
Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix.
Fold in the raisins or chopped dates, and the chopped nuts if using, to distribute them evenly through the batter.
Spoon the batter evenly into the prepared muffin tins, filling each cup about two-thirds full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Let the muffins cool in the tins for 5 minutes before transferring them to a wire rack to cool completely.
The muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
Nutrition Facts
Calories |
229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.3 g | 9% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 218 mg | 9% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 22.0 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 279 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
