Bran Muffins Recipe

Name: Bran Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 c. unprocessed bran; 1 c. toasted wheat germ; 1/2 c. brown sugar; 2 1/2 c. whole wheat flour; 4 tsp. baking soda; 1/2 tsp. salt; 2 eggs, slightly beaten; 1/2 c. honey; 1/4 c. molasses; 1/2 c. vegetable oil; 2 c. buttermilk; 1 c. boiling water; 1 mashed banana

Servings: persons

1 1/4 c. unprocessed bran
1 c. toasted wheat germ
1/2 c. brown sugar
2 1/2 c. whole wheat flour
4 tsp. baking soda
1/2 tsp. salt
2 eggs, slightly beaten
1/2 c. honey
1/4 c. molasses
1/2 c. vegetable oil
2 c. buttermilk
1 c. boiling water
1 mashed banana

1
In large bowl combine first 6 ingredients and set aside. Combine eggs, honey, molasses, oil, buttermilk and boiling water. Mix into bowl of dry ingredients and add mashed banana.
2
Spoon into greased or papered muffin tins, filling 2/3 full.
3
Bake at 350u00b0 for 20 to 22 minutes.
4
Batter may be made up ahead of time and stored in refrigerator for up to one month to be used as needed.
5
You can substitute Mueslix cereal for part of the bran.
6
Yields approximately 3 dozen muffins.

2465

kcal

Calories

195

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 1/4 c. unprocessed bran, 1 c. toasted wheat germ, 1/2 c. brown sugar, 2 1/2 c. whole wheat flour, and more.

Yes, Bran 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.

Bran Muffins

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