Really Tasty Bran Muffins

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Bran Muffins

The first bran muffins I made tasted like cardboard. I wasn’t surprised – I expected them to taste this way. But I was determined to tweak the recipe and make light, airy, delicious bran muffins. I had to experiment a few times, allowing the bran to soften in a liquid before adding it to the batter, using buttermilk instead of milk and brown sugar for richer flavor. The result? Tasty, light, nutty bran muffins that even the picky eater eats happily (well, I told her they’re “brown sugar muffins” just in case, which technically isn’t even a lie).

Bran Muffins
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Yield: 14 bran muffins
Ingredients
  • 1 tablespoon melted butter for pan
  • 1 cup wheat bran
  • 1 cup low fat buttermilk
  • ¼ cup unsalted butter, melted
  • 2 large eggs
  • ¾ cup (packed) brown sugar
  • 1 tablespoon pure vanilla extract
  • 1¼ cups whole-wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ⅛ teaspoon salt
  • ¼ teaspoon ground cinnamon
Instructions
  1. Preheat oven to 350 degrees F. Brush 14 muffin cups with melted butter.
  2. In a small bowl, using a fork, mix together the wheat bran and buttermilk. Let stand for 10 minutes, while you prepare the other ingredients.
  3. In a medium bowl, whisk together the butter, eggs, sugar and vanilla.
  4. In a small bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon.
  5. Stir the buttermilk/bran mixture into the egg mixture. Add the flour mixture, mixing just until combined.
  6. Spoon the batter into the prepared muffin cups.
  7. Bake 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Cool 5 minutes in pan before removing onto a wire rack. Cool 5 more minutes before enjoying.
Nutrition Per Serving
Serving size: 1 muffin; Calories: 139; Fat: 4g; Carbohydrates: 27g; Sugar: 16g; Sodium: 180mg; Fiber: 3g; Protein: 4g

 
Bran Muffins

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