Cheese Bran Muffins
Give your morning routine a savory twist with these wholesome and flavorful Cheese Bran Muffins! Packed with the nutty goodness of whole wheat flour and bran, these muffins boast a tender crumb infused with rich cheddar cheese and a subtle kick of black pepper. A splash of buttermilk and a touch of honey deliver the perfect balance of moisture and natural sweetness, while optional fresh chives add a pop of herby freshness. Quick to prepare and ready in just 35 minutes, these muffins are a nutritious snack, brunch staple, or portable breakfast option. With their hearty texture and cheesy charm, Cheese Bran Muffins are a delicious way to combine indulgence and health in every bite! Perfect for meal prep, they store well for days, making them as convenient as they are tasty.
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Recipe Information
Ingredients
- 120 grams Whole wheat flour
- 100 grams Bran (wheat or oat)
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 120 grams Grated cheddar cheese
- 2 Eggs
- 240 milliliters Buttermilk
- 60 grams Unsalted butter (melted and cooled)
- 2 tablespoons Honey
- 2 tablespoons Chopped fresh chives (optional)
Instructions
Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups with non-stick spray.
In a large mixing bowl, whisk together the whole wheat flour, bran, baking powder, baking soda, salt, and black pepper until thoroughly combined.
Stir in the grated cheddar cheese and chopped chives (if using), ensuring the cheese is evenly distributed.
In a separate medium bowl, whisk the eggs until lightly beaten. Add the buttermilk, melted butter, and honey, and mix until well combined.
Pour the wet ingredients into the bowl of dry ingredients. Using a spatula, gently fold the mixture together until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely or serve warm.
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat slightly in a microwave or oven before serving.
Nutrition Facts
Calories |
165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 321 mg | 14% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 4.0 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 111 mg | 9% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 187 mg | 4% | |
*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.
