Maria
Indulge in the wholesome goodness of Bran Muffins, a nutritious and delicious treat that is perfect for breakfast or as a snack. These muffins are packed with fiber-rich ingredients like bran cereal, carrots, and nuts, making them a satisfying and wholesome choice for any time of the day.
Why Make This Recipe
Bran muffins are not only tasty but also incredibly nutritious. They are a great source of fiber, which helps with digestion and keeping you feeling full. The combination of carrots, nuts, and raisins adds a sweet and savory flavor profile that is sure to please both kids and adults alike.
How to Make Bran Muffins
Ingredients:
- 1 ½ cups All-Bran cereal
- 1 cup buttermilk
- 1 egg
- 1 egg white
- 1/3 cup oil
- 2/3 cup light brown sugar, packed
- 1 cup grated carrots, grated on small/medium size holes
- 1 cup chopped walnuts, optional
- 1 cup raisins
- 1 Tablespoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Directions:
- Preheat oven to 375 degrees F. Line a standard muffin tin with paper liners or grease with cooking spray.
- Soak raisins in hot water for 10 minutes to plump them up. Mix bran and buttermilk, let stand for 5 minutes.
- Grate carrots, chop walnuts (if using), and set aside.
- In a mixing bowl, combine egg, egg white, oil, sugar, and vanilla. Stir in bran mixture. Add carrots, nuts, raisins.
- Combine flour, salt, baking powder, and baking soda, then add to the batter. Stir just until combined.
- Divide batter among muffin tins, filling them full. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean.
- Cool muffins in the pan for a few minutes before transferring to a wire rack to cool completely.
How to Serve Bran Muffins
Serve these muffins warm with a pat of butter or a dollop of jam for a delicious breakfast or snack. They also pair well with a hot cup of coffee or tea.
How to Store Bran Muffins
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins in a zip-top bag for up to 3 months. Thaw at room temperature or reheat in the microwave before serving.
Tips to Make Bran Muffins
- Be sure not to overmix the batter to avoid tough muffins.
- Customize the mix-ins based on your preferences, such as using different nuts or dried fruits.
- For a healthier option, you can substitute whole wheat flour for all-purpose flour.
Variation
For a dairy-free option, replace buttermilk with almond milk or coconut milk and add a splash of vinegar for acidity.
Bran Muffins
Ingredients
Main Ingredients
- 1 ½ cups All-Bran cereal
- 1 cup buttermilk
- 1 egg
- 1 egg white
- 1/3 cup oil
- 2/3 cup light brown sugar, packed
- 1 cup grated carrots grated on small/medium size holes
- 1 cup chopped walnuts optional
- 1 cup raisins
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Instructions
How to Make Bran Muffins
- Preheat oven to 375 degrees F. Line a standard muffin tin with paper liners or grease with cooking spray.
- Soak raisins in hot water for 10 minutes to plump them up. Mix bran and buttermilk, let stand for 5 minutes.
- Grate carrots, chop walnuts (if using), and set aside.
- In a mixing bowl, combine egg, egg white, oil, sugar, and vanilla. Stir in bran mixture. Add carrots, nuts, raisins.
- Combine flour, salt, baking powder, and baking soda, then add to the batter. Stir just until combined.
- Divide batter among muffin tins, filling them full. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean.
- Cool muffins in the pan for a few minutes before transferring to a wire rack to cool completely.
