Description
Make moist, high-fiber muffins sweetened with honey. This recipe uses buttermilk for tenderness and is good for meal prepping.
Ingredients
Scale
- 1 1/2 cups whole wheat flour
- 1 cup wheat bran
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup buttermilk
- 1/2 cup honey
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 cup raisins (optional)
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, wheat bran, baking soda, salt, and cinnamon.
- In a separate medium bowl, mix the buttermilk, honey, oil, and egg until combined.
- Pour the wet ingredients into the dry ingredients. Mix only until just combined; do not overmix. Fold in the raisins if you are using them.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra moisture, substitute plain yogurt for half of the buttermilk.
- You can freeze cooled muffins in an airtight container for up to three months. Thaw overnight on the counter or reheat briefly in the microwave.
- If you do not have wheat bran, you can substitute oat bran.
- Prep Time: 10 min
- Cook Time: 18 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 12
- Sodium: 180
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 5
- Cholesterol: 25