Description
A simple recipe for making moist, high-fiber bran muffins perfect for a make-ahead breakfast or snack.
Ingredients
Scale
- 1 1/2 cups wheat bran cereal
- 1 cup boiling water
- 1/2 cup milk
- 1 large egg
- 1/4 cup vegetable oil
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup raisins or chopped apple (optional)
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a large bowl, combine the wheat bran cereal and boiling water. Let this mixture stand for 10 minutes to soften the bran.
- Add the milk, egg, vegetable oil, maple syrup, 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 briefly until just moistened. Do not overmix. If using, fold in the raisins or apple pieces now.
- 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 plain yogurt for the milk.
- These muffins freeze well. Cool completely, then place them in an airtight freezer bag for up to three months. Thaw overnight on the counter or reheat briefly in the microwave.
- If you prefer oat bran, substitute oat bran for the wheat bran cereal, but you may need to increase the soaking time to 15 minutes.
- Prep Time: 15 min
- Cook Time: 18 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10
- Sodium: 150
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 5
- Protein: 5
- Cholesterol: 20