Wheat Bran Muffins

Start your day with a healthy dose of fiber and protein from this homemade bran muffin recipe. Once you've mastered the classic Wheat Bran Muffins, try our variations that incorporate dates, carrots, nuts, and/or chocolate.

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  • Makes: 12 servings
  • Serving Size: 1 muffin
  • Makes: 12 muffins
  • Prep: 25 mins
  • Bake: 15 mins 400°F
  • Cool: 5 mins

Wheat Bran Muffins

Directions

  1. Preheat oven to 400 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray or line with paper bake cups; coat bake cups with cooking spray. Set pan aside.
  2. In a small bowl combine the boiling water and butter, stirring until butter is melted. Stir in 1/2 cup of the wheat bran until moistened.
  3. In a medium bowl stir together the remaining 1 cup wheat bran, the flour, baking powder, baking soda, and salt. In a large bowl combine egg, buttermilk, brown sugar, and vanilla. Stir the bran-butter mixture and the flour mixture into egg mixture just until moistened.
  4. If desired, fold Add-In(s) into batter. Spoon batter into the prepared muffin cups, filling each three-fourths full. Bake for 15 to 20 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. If desired, serve with Chocolate-Hazelnut and Cherry Topping.

From the Test Kitchen

Add-In(s):

Date-Apple Muffins: For every 1 cup of batter, fold in 2 tablespoons chopped pitted dates and 2 tablespoons finely chopped, peeled apple.

Carrot-Raisin Muffins: For every 1 cup of batter, fold in 1/4 cup finely shredded carrot and 1/4 cup golden raisins.

Nutty Chocolate Chip Muffins: For every 1 cup of batter, fold in 1/4 cup semisweet chocolate pieces and 1/4 cup chopped walnuts or pecans. If desired, sprinkle batter in muffin cups with additional chopped nuts, pressing lightly to adhere.

Chocolate-Hazelnut and Cherry Topping:

To serve, spread each warm muffin with 1 tablespoon chocolate-hazelnut spread, such as Nutella, and sprinkle with 1 teaspoon snipped dried cherries.

To Make Ahead:

Prepare as directed through Step 3. Divide batter among three 1-quart freezer bags or 1-cup airtight containers. Seal and freeze for up to 1 month. To serve, thaw one or more portions of batter at room temperature for 30 minutes, massaging bag(s) or stirring batter occasionally. Continue as directed in Step 4.

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Nutrition Facts (Wheat Bran Muffins)

  • Per serving:
  • 196 kcal ,
  • 5 g fat
  • (3 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 26 mg chol. ,
  • 349 mg sodium ,
  • 35 g carb. ,
  • 4 g fiber ,
  • 15 g sugar ,
  • 5 g pro.
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