Bran and Currant Muffins
Start your day with a wholesome treat by baking these flavorful Bran and Currant Muffins! Packed with nutrient-rich wheat bran, sweet pops of dried currants, and a touch of warm cinnamon, these muffins strike the perfect balance between hearty and delightful. A blend of buttermilk and unsweetened applesauce ensures they stay moist and tender, while brown sugar adds a subtle caramelized sweetness. Ready in just over 30 minutes, these muffins are an excellent choice for a healthy breakfast on the go, a lunchbox addition, or a satisfying snack. Simple to prepare and bursting with rustic charm, these Bran and Currant Muffins are a must-try for anyone seeking a deliciously nourishing baked good.
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Recipe Information
Ingredients
- 1.5 cups wheat bran
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.75 cup brown sugar
- 0.5 cup unsweetened applesauce
- 0.25 cup vegetable oil
- 1 unit large egg
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 0.75 cup dried currants
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners, or grease the tin generously.
In a large mixing bowl, whisk together the wheat bran, all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and brown sugar.
In a separate medium bowl, combine the unsweetened applesauce, vegetable oil, egg, buttermilk, and vanilla extract. Mix until the ingredients are well incorporated.
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix; a few lumps are okay.
Fold in the dried currants gently, ensuring they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your wholesome and delicious Bran and Currant Muffins!
Nutrition Facts
Calories |
1784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.1 g | 85% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 36.1 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 3618 mg | 157% | |
| Total Carbohydrate | 308.2 g | 112% | |
| Dietary Fiber | 56.5 g | 202% | |
| Total Sugars | 132.6 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 562 mg | 43% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 2903 mg | 62% | |
*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.
