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Honey Bran Muffins

Close-up of a perfectly baked honey bran muffin with a golden-brown, slightly craggy top.
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Moist and slightly sweet whole grain muffins made with wheat bran and honey, perfect for a healthy breakfast or snack.

Ingredients

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  • 2 cups whole wheat bran
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups buttermilk
  • 1/2 cup honey
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Optional: 1/2 cup raisins or blueberries

Instructions

  1. Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
  2. In a large bowl, whisk together the whole wheat bran, all-purpose flour, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate medium bowl, whisk together the buttermilk, honey, vegetable oil, egg, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. If using, gently fold in the raisins or blueberries.
  5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  6. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra tenderness, you can substitute the buttermilk with 1 1/2 cups of milk mixed with 1 1/2 tablespoons of lemon juice or white vinegar, let it sit for 5 minutes before using.
  • These muffins freeze well. Store them in an airtight container or freezer bag for up to 3 months. Reheat gently in the microwave or toaster oven.
  • You can use yogurt instead of buttermilk for a similar tender texture.

Nutrition

Find it online: https://fooddexterity.com/honey-bran-muffins/