Even I Like These Bran Muffins
Discover the perfect balance of wholesome and delicious with "Even I Like These Bran Muffins" — a must-try recipe for healthy breakfast lovers and snack enthusiasts alike. Featuring nutrient-packed wheat bran soaked in creamy buttermilk, these muffins are irresistibly moist and tender, with a subtle sweetness from brown sugar and a hint of vanilla. Optional add-ins like juicy raisins, chopped dates, or crunchy nuts make them versatile and customizable to your taste. Ready in just 35 minutes, these easy-to-make muffins are ideal for meal prep or a quick on-the-go snack. Plus, they freeze beautifully for a nutritious bite anytime! Perfect for those seeking high-fiber baked goods without sacrificing flavor, these muffins will change your perception of bran forever.
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Recipe Information
Ingredients
- 1.5 cups Wheat bran
- 1 cup Buttermilk
- 1 cup All-purpose flour
- 0.5 cup Brown sugar, packed
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 large Egg
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.5 cup Raisins or chopped dates (optional)
- 0.25 cup Chopped nuts (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the tin with cooking spray.
In a large bowl, combine the wheat bran and buttermilk. Let the mixture sit for 5 minutes to allow the bran to soak.
While the bran is soaking, whisk together the all-purpose flour, brown sugar, baking soda, baking powder, and salt in a separate medium-sized bowl.
Add the egg, vegetable oil, and vanilla extract to the bran mixture. Stir well to combine.
Gradually fold the dry ingredients into the wet ingredients, stirring just until combined. Avoid overmixing; a few lumps are okay.
If using raisins, chopped dates, or nuts, gently fold them into the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 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 from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container for up to 3 days. These muffins can also be frozen for up to 3 months; simply thaw and warm before serving.
Nutrition Facts
Calories |
2139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.9 g | 114% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 38.0 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 2704 mg | 118% | |
| Total Carbohydrate | 330.9 g | 120% | |
| Dietary Fiber | 47.7 g | 170% | |
| Total Sugars | 169.4 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 539 mg | 41% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2540 mg | 54% | |
*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.
