Bran Muffin Recipe
American · Bread · 35 min total
These hearty bran muffins are packed with fiber and have a tender, moist crumb. Perfect for a healthy breakfast or snack, they're easy to make and freeze well.
15
min prep
min prep
20
min cook
min cook
12
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 1 1/2 cups wheat bran
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 1 large egg
- 2/3 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup raisins (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, combine wheat bran and buttermilk. Let stand for 10 minutes until most of the liquid is absorbed.
- Stir in vegetable oil, egg, brown sugar, and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Add to wet ingredients and stir just until combined. Fold in raisins if using.
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- For extra moisture, add 1/2 cup unsweetened applesauce and reduce oil to 1/4 cup.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- To reheat, microwave for 20-30 seconds or warm in a 300°F oven for 5 minutes.
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