Cross Country Bran Muffins
Start your morning on a wholesome note with these hearty Cross Country Bran Muffins, a perfect balance of nutrition and indulgence. Packed with fiber-rich wheat bran, warming cinnamon, and a touch of molasses for that deep, earthy sweetness, these muffins are an ideal grab-and-go breakfast or snack. The addition of raisins or dried cranberries provides bursts of natural sweetness, while optional walnuts add a delightful crunch. Made with a blend of all-purpose and whole wheat flours, and moistened with creamy buttermilk, these muffins are irresistibly tender yet sturdy enough to take on the go. Quick to prepare in just 15 minutes and baked to perfection in under 20, they’ll keep you fueled all day long. Whether you enjoy them fresh out of the oven or freeze them for a week’s worth of convenience, these bran muffins are a must-try for anyone seeking delicious, healthy baking options.
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Recipe Information
Ingredients
- 1.5 cups Wheat bran
- 1 cup Boiling water
- 1 cup All-purpose flour
- 0.5 cups Whole wheat flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 0.5 cups Unsalted butter, softened
- 0.5 cups Brown sugar, packed
- 0.25 cups Molasses
- 2 pieces Large eggs
- 1 cup Buttermilk
- 1 teaspoon Vanilla extract
- 0.75 cups Raisins or dried cranberries
- 0.5 cups Chopped walnuts (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a small bowl, combine the wheat bran and boiling water. Stir to moisten the bran completely and set it aside to cool slightly.
In a medium-sized bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon. Set aside.
In a large mixing bowl, cream together the butter and brown sugar until light and fluffy. Add the molasses and mix until fully incorporated.
Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Then stir in the buttermilk and vanilla extract.
Add the hydrated wheat bran to the wet mixture and mix thoroughly.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Fold in the raisins or dried cranberries, and walnuts if using, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
3199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.1 g | 201% | |
| Saturated Fat | 73.1 g | 366% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 2948 mg | 128% | |
| Total Carbohydrate | 419.6 g | 153% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 258.9 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 793 mg | 61% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 3395 mg | 72% | |
*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.
