Lime and Ginger Bran Muffins
Brighten up your morning routine with these zesty and flavorful Lime and Ginger Bran Muffins—where wholesome ingredients meet a delightful punch of spice and citrus. Packed with fiber-rich bran cereal, whole wheat flour, and a touch of cinnamon, these muffins are as nourishing as they are indulgent. Fresh grated ginger and crystallized ginger pieces add layers of warmth, while a generous dash of lime zest and juice lends a refreshing tang. Perfect for a quick breakfast or an afternoon snack, these muffins are irresistibly moist, subtly sweetened with brown sugar, and ready in just 35 minutes. Serve them warm or at room temperature for a zesty, ginger-infused treat that satisfies every craving. Make these healthy muffins today and savor a flavorful start to your day!
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Recipe Information
Ingredients
- 1.5 cups Bran cereal
- 1 cup Milk
- 1 cup All-purpose flour
- 0.5 cup Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoon Ground ginger
- 0.5 teaspoons Ground cinnamon
- 1 teaspoon Fresh ginger (grated)
- 1 tablespoon Lime zest
- 0.5 cup Brown sugar
- 1 large Egg
- 0.25 cup Vegetable oil
- 2 tablespoons Lime juice
- 3 tablespoons Chopped crystallized ginger
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup.
In a large mixing bowl, combine the bran cereal and milk. Let it sit for about 5 minutes, allowing the cereal to soften.
In a separate medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, ground ginger, and ground cinnamon.
Stir the grated fresh ginger, lime zest, and brown sugar into the softened bran mixture. Mix thoroughly to combine.
Beat in the egg, vegetable oil, and lime juice to the bran mixture, ensuring everything is fully incorporated.
Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix.
Gently fold in the chopped crystallized ginger for added bursts of spicy sweetness.
Divide the batter evenly among the 12 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.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy your zesty, gingery bran muffins!
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.7 g | 89% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 36.2 g | ||
| Cholesterol | 242 mg | 80% | |
| Sodium | 2796 mg | 122% | |
| Total Carbohydrate | 306.6 g | 111% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 113.0 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 491 mg | 38% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 1123 mg | 24% | |
*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.
