Bran Muffins Recipe
User Reviews
5
Bran Muffins Recipe
Description
The recipe begins by soaking wheat bran in buttermilk for 10 minutes to soften it and enrich flavor. Meanwhile, oil, egg, brown sugar, and vanilla are beaten together and combined with the bran mixture. Dry ingredients including flour, baking soda, baking powder, salt, and cinnamon are sifted and folded in just until blended. The batter is portioned into muffin tins and baked until a toothpick tests clean, yielding light, tender muffins.
These bran muffins pair well with breakfast or snacks, offering a mild cinnamon aroma and a texture softened by the buttermilk soak. The cinnamon adds depth without overpowering the subtle nuttiness of the bran.
For storage, muffins can be covered loosely at room temperature for short times or refrigerated for several days to maintain freshness. They also freeze well for longer storage, with thawing done at room temperature and optional quick microwaving to reheat.
Ingredients
- 1½ cups wheat bran
- 1 cup buttermilk
- ⅓ cup vegetable oil
- 1 egg
- ⅔ cup brown sugar
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 375°F. Lightly grease a muffin tray or line with muffin liners.
- In a medium bowl, mix together wheat bran and buttermilk and let stand for 10 minutes.
- In another bowl, beat together oil, egg, sugar, and vanilla. Add to the bran and buttermilk mixture and stir until combined.
- In a third bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon. Stir this into the wet mixture and mix until just blended.
- Pour batter into prepared muffin tins to about ¾ full and bake for 16-18 minutes or until a toothpick in the center comes out clean.
Notes
- For same-day consumption, store muffins covered lightly at room temperature overnight.
- Refrigerate muffins in an airtight container for 3-4 days to preserve freshness.
- When stacking muffins in storage, separate layers with paper towels to prevent sticking and sogginess.
- Freeze bran muffins in a zip-top bag with excess air removed for up to 3 months; thaw at room temperature or warm briefly in the microwave before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 218mg | 9% |
| Potassium | 180mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 54IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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