Breakfast Bran Muffins

If you’re looking for something healthy for breakfast you’ll have to try these bran muffins. While not extremely sweet, these muffins will satisfy your craving for a delicious muffin. Drizzle with honey or top with a little pat of butter to garnish while pouring yourself a tall glass of orange juice. The best thing about these? If you make a batch ahead of time, they make for an easy, grab-and-go breakfast for those on the run.

My mom and sister made these muffins and brought them over for me to try, so unfortunately I do not have step-by-step photos. Enjoy!

Bran Muffins
2 large eggs, lightly beaten
1 cup buttermilk or plain yogurt
1/2 cup barely melted unsalted butter
1/4 cup maple syrup
1/2 cup (20g) unprocessed wheat bran or oat bran
1 1/2 cups (115 g) plain, unsweetened bran cereal
1 cup (115 g) whole wheat pastry flour
1/4 cup (35 g) natural cane sugar
1 tsp baking soda
1 tsp aluminum-free baking powder
1 tsp fine-grain sea salt
1.  Preheat oven to 400 degrees F with a rack in the middle of the oven.  Generously butter a standard 12-cup muffin pan.
2.  In a large bowl, whisk together the eggs, buttermilk, melted butter, and maple syrup.  Sprinkle the bran and cereal across the top, stir, and allow the mixture to sit for 5 minutes.
3.  In the meantime, in a separate small bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.  Sprinkle the dry ingredients over the top and stir until just combined.  Immediately fill each muffin cup three-quarters full.
4.  Bake for 18 to 22 minutes, until edges of the muffins begin to brown and the tops have set.  Let cool for 5 minutes in the pan, then turn the muffins out of the pan to cool completely on a wire rack.
Yield:  12 muffins

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