Favorite Bran Muffins
Start your morning with a batch of warm, wholesome goodness by making these Favorite Bran Muffins—your go-to recipe for a nutritious and satisfying treat. Packed with nutrient-rich wheat bran, hearty whole wheat flour, sweet raisins, and a hint of molasses, these muffins strike the perfect balance between health and flavor. Softened in boiling water for a moist, tender texture and enriched with buttermilk and a touch of brown sugar, the batter creates muffins that are light yet robust in taste. Optional chopped walnuts add a delightful crunch, making each bite even more irresistible. Ready in just 35 minutes with minimal prep, these bran muffins are perfect for breakfast, snack time, or on-the-go fuel. Enjoy them fresh from the oven for maximum flavor, or freeze a batch to savor later!
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Recipe Information
Ingredients
- 1.5 cups Wheat bran
- 1 cup Boiling water
- 1 cup All-purpose flour
- 0.5 cup Whole wheat flour
- 2 teaspoons Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter
- 0.75 cup Brown sugar
- 2 large Eggs
- 1 cup Buttermilk
- 2 tablespoons Molasses
- 0.5 cup Raisins
- 0.25 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly with oil or cooking spray.
In a medium-size bowl, combine the wheat bran and boiling water. Stir well and let it sit for 5 minutes to allow the bran to soften.
In a large mixing bowl, sift together the all-purpose flour, whole wheat flour, baking soda, and salt. Set aside.
Using a hand mixer or stand mixer, cream the unsalted butter and brown sugar together in a separate bowl until light and fluffy, about 2 minutes.
Beat in the eggs one at a time, ensuring each egg is fully incorporated. Then, mix in the buttermilk and molasses until smooth.
Add the softened bran mixture to the wet ingredients and stir until well combined.
Gradually fold the dry ingredients into the wet mixture, stirring just until no streaks of flour remain. Be careful not to overmix.
Gently fold in the raisins and chopped walnuts (if using).
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 pan for 5 minutes before transferring 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 1 month.
Nutrition Facts
Calories |
268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 332 mg | 14% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 22.7 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 305 mg | 6% | |
*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.
