Old Wessex Oat Bran Muffins
Wholesome, hearty, and delightfully versatile, these Old Wessex Oat Bran Muffins are the perfect balance of health and flavor. Packed with the goodness of Old Wessex Oat Bran, these muffins are enriched with a touch of brown sugar, warm cinnamon spice, and optional mix-ins like raisins or nuts for a personalized twist. Quick to prepare and ready in under 30 minutes, they’re a fantastic grab-and-go breakfast or snack option. Whether you enjoy them fresh out of the oven or save them for a midweek treat, these muffins deliver a soft and moist texture that pairs beautifully with your morning coffee or tea. High in fiber and oh-so-satisfying, this recipe is a must-try for anyone looking to elevate their muffin game with an easy, nutritious bake!
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Recipe Information
Ingredients
- 1.5 cups Old Wessex Oat Bran
- 0.5 cups All-purpose flour
- 0.5 cups Brown sugar
- 2 teaspoons Baking powder
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 2 large Eggs
- 1 cups Milk
- 0.25 cups Vegetable oil (or melted butter)
- 1 teaspoons Vanilla extract
- 0.5 cups Raisins (or other dried fruit, optional)
- 0.25 cups Chopped nuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease the cups thoroughly.
In a large mixing bowl, combine the Old Wessex Oat Bran, all-purpose flour, brown sugar, baking powder, ground cinnamon, and salt. Mix well to evenly distribute the dry ingredients.
In a separate bowl, whisk together the eggs, milk, vegetable oil (or melted butter), and vanilla extract until fully combined.
Pour the wet ingredients into the bowl with the dry ingredients. Gently mix the batter until just combined. Do not overmix, as this can result in dense muffins.
If using raisins or chopped nuts, fold them into the batter at this stage.
Evenly distribute the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.8 g | 133% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 2359 mg | 103% | |
| Total Carbohydrate | 331.9 g | 121% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 142.5 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 627 mg | 48% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2202 mg | 47% | |
*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.
