Bran-Gingerum Muffins Recipe

Name: Bran-Gingerum Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2/3 cup applesauce; 1 cup 1% low-fat milk; 2/3 cup low-fat plain yogurt; 1 extra large egg; 2 1/2 tablespoons strawberry jam; 1 tablespoon vanilla extract; 2 3/4 cups bran flakes cereal; 1 cup whole wheat flour; 1 1/4 cups wheat bran; 1 1/4 cups buckwheat flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 1/2 tablespoons brown sugar; 2 teaspoons ground ginger; 1/4 teaspoon pumpkin pie spice; 1/4 teaspoon allspice; 1/4 teaspoon ground nutmeg

Servings: persons

2 tablespoons vegetable oil
2/3 cup applesauce
1 cup 1% low-fat milk
2/3 cup low-fat plain yogurt
1 extra large egg
2 1/2 tablespoons strawberry jam
1 tablespoon vanilla extract
2 3/4 cups bran flakes cereal
1 cup whole wheat flour
1 1/4 cups wheat bran
1 1/4 cups buckwheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 tablespoons brown sugar
2 teaspoons ground ginger
1/4 teaspoon pumpkin pie spice
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg

1
Preheat oven to 350 degrees F (175 degrees C). Lightly coat muffin cups with cooking spray or line with paper muffin liners.
2
In a medium bowl, beat together oil, applesauce, milk, yogurt, egg, strawberry jam, and vanilla extract.
3
In a food processor, grind bran flake cereal to a fine powder; this should make about 1 1/4 cups flour. Transfer to a large bowl, and stir together with whole wheat flour, wheat bran, buckwheat flour, baking powder, baking soda, brown sugar, ground ginger, pumpkin pie spice, allspice, and ground nutmeg. Pour in applesauce mixture, and mix thoroughly. Spoon mixture into prepared muffin cups, filling until level with the top of the muffin cups.
4
Bake in preheated oven 26 to 30 minutes, or until muffins test done with a toothpick. Remove muffins from pan, and cool on wire racks.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2/3 cup applesauce, 1 cup 1% low-fat milk, 2/3 cup low-fat plain yogurt, and more.

Yes, Bran-Gingerum Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bran-Gingerum Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions