Rose Cafe Bran Muffins
Kickstart your day with the wholesome goodness of Rose Cafe Bran Muffins—an irresistible blend of hearty wheat bran, warm cinnamon, and the natural sweetness of molasses and applesauce. These moist and fluffy muffins are packed with fiber, making them perfect for a nutritious breakfast or midday snack. With optional bursts of raisins or dried cranberries, each bite offers subtle hints of richness and fruity charm. The recipe's quick preparation and simple steps make it an excellent choice for busy mornings or weekend baking. Serve them warm with a slather of butter or enjoy them solo for a guilt-free treat. Healthy, flavorful, and freezer-friendly, these bran muffins are a must-try for anyone craving a classic muffin with a wholesome twist!
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Recipe Information
Ingredients
- 1.5 cups Wheat bran
- 1 cup Boiling water
- 1.25 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 0.75 cup Brown sugar
- 1 large Egg
- 0.5 cup Unsweetened applesauce
- 0.25 cup Molasses
- 1 cup Buttermilk
- 1 teaspoon Vanilla extract
- 0.5 cup Raisins or dried cranberries (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a standard 12-cup muffin tin or line it with paper liners.
Place the wheat bran in a medium bowl and pour the boiling water over it. Stir well and let it sit for 5-10 minutes to soften.
In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
In another mixing bowl, beat the brown sugar and egg together until smooth. Add the applesauce, molasses, buttermilk, and vanilla extract, and mix until combined.
Stir the softened bran mixture into the wet ingredients until well incorporated.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
Fold in the raisins or dried cranberries, if using.
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 the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
1945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 2880 mg | 125% | |
| Total Carbohydrate | 429.7 g | 156% | |
| Dietary Fiber | 48.5 g | 173% | |
| Total Sugars | 248.0 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 718 mg | 55% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 3666 mg | 78% | |
*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.
