Description
A simple recipe for making soft, moist bran muffins packed with fiber, perfect for a make-ahead breakfast or snack.
Ingredients
Scale
- 1 1/2 cups wheat bran
- 1 cup buttermilk
- 1/2 cup packed brown sugar
- 1/4 cup vegetable oil
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 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 well.
- In a large bowl, combine the wheat bran and buttermilk. Let this mixture sit for 10 minutes to allow the bran to soften.
- Add the brown sugar, oil, egg, and vanilla extract to the bran mixture. Stir until just combined.
- In a separate medium bowl, whisk together the whole wheat flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients. Mix until just moistened. Do not overmix. Fold in the raisins, if using.
- 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, you can substitute 1/4 cup of the buttermilk with applesauce or mashed banana.
- These muffins freeze well. Cool completely, then place them in an airtight, freezer-safe container for up to three months.
- If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
- Prep Time: 15 min
- Cook Time: 18 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 185
- Sugar: 11
- Sodium: 190
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 5
- Protein: 5
- Cholesterol: 25