Super Bran Muffins
Start your day with a wholesome boost from these **Super Bran Muffins**, a nutrient-packed treat that's as delicious as it is nourishing. Made with a hearty combination of wheat bran, whole wheat flour, and just a touch of molasses for natural sweetness, these muffins offer a perfect balance of fiber and flavor. The addition of buttermilk and optional chopped raisins or dates adds a moist, tender texture and a hint of natural fruitiness in every bite. Ready in just 35 minutes, these easy-to-make muffins are ideal for a quick breakfast, a healthy snack, or an on-the-go energy boost. Plus, they're freezer-friendly, so you can enjoy them any time! Whether you're looking to start your morning right or add a wholesome treat to your routine, these moist, fluffy bran muffins are sure to become a new favorite.
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Recipe Information
Ingredients
- 1.5 cups Wheat bran
- 1 cup Boiling water
- 1.25 cups All-purpose flour
- 0.75 cups Whole wheat flour
- 0.5 cups Brown sugar
- 2 teaspoons Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 1 cup Buttermilk
- 2 large Eggs
- 0.25 cups Vegetable oil
- 0.25 cups Molasses
- 0.5 cups Chopped raisins or chopped dates (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, combine the wheat bran and boiling water. Stir well and let the mixture sit for 5 minutes to soften and cool slightly.
In a separate bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, baking soda, baking powder, and salt. Set aside.
In another bowl, whisk the buttermilk, eggs, vegetable oil, and molasses until well combined.
Stir the wet ingredients into the softened wheat bran mixture until smooth.
Gradually fold in the dry ingredients, mixing just until the batter is combined. Do not overmix; the batter should be thick but uniform.
If adding raisins or dates, gently fold them into the batter.
Divide the batter evenly among the prepared 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.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.4 g | 8% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 375 mg | 16% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 20.0 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 336 mg | 7% | |
*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.
