Better Bran Muffins Atk
Start your day on a wholesome note with these Better Bran Muffins, a recipe perfected by America's Test Kitchen for ultimate flavor and texture. Packed with the nutty richness of wheat bran, whole-wheat flour, and a hint of molasses, these muffins deliver a moist, tender crumb without sacrificing nutrition. A touch of dark brown sugar balances their natural earthiness, while plump raisins (or your favorite dried fruit) and optional nuts add bursts of sweetness and crunch. Quick to make in just 20 minutes of prep time, these muffins are perfect for on-the-go breakfasts or healthy midday snacks. Plus, they're freezer-friendly, making meal prep a breeze. Discover the joy of homemade bran muffins with this satisfying recipe that proves healthy can be absolutely delicious!
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Recipe Information
Ingredients
- 1.5 cups Wheat bran
- 1 cup Boiling water
- 1 cup Whole-wheat flour
- 0.5 cup All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Packed dark brown sugar
- 0.25 cup Unsulphured molasses
- 1 cup Buttermilk
- 0.25 cup Vegetable oil
- 2 pieces Large eggs
- 1 cup Raisins or chopped dried fruit
- 0.5 cup Chopped nuts (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease with cooking spray.
Place the wheat bran into a large mixing bowl and pour the boiling water over it. Stir to combine and let the mixture sit for 5 minutes to soften the bran.
In a separate medium bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt.
To the softened bran mixture, add the dark brown sugar, molasses, buttermilk, vegetable oil, and eggs. Use a whisk to thoroughly combine the wet ingredients.
Gradually fold the dry ingredients into the wet ingredients using a rubber spatula. Stir until just combined; do not overmix.
Gently fold in the raisins (or dried fruit) and chopped nuts, if using.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1251 mg | 54% | |
| Total Carbohydrate | 372.1 g | 135% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 260.0 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 386 mg | 30% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3051 mg | 65% | |
*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.
