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Moist Honey Bran Muffins

Close-up of a honey bran muffin cut in half showing the moist, textured interior next to a whole muffin.
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Make these high fiber breakfast muffins using honey for sweetness and buttermilk for a tender crumb. They are easy to prepare and freeze well for breakfast on the go.

Ingredients

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  • 1 1/2 cups whole wheat flour
  • 1 cup wheat bran
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup honey
  • 1 large egg
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup raisins (optional)

Instructions

  1. Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, wheat bran, baking soda, and salt.
  3. In a separate medium bowl, whisk the honey, egg, buttermilk, oil, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix only until just combined. Do not overmix. Fold in the raisins, if using.
  5. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  6. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For best results and maximum moisture, do not overmix the batter. A few lumps are fine.
  • These muffins freeze well. Cool them completely, then place them in a freezer-safe bag for up to three months. Thaw overnight or reheat briefly in the microwave.
  • You can substitute yogurt for buttermilk if needed; use 1 cup of plain yogurt mixed with 1 teaspoon of lemon juice, let stand for 5 minutes, then use in place of buttermilk.

Nutrition

Find it online: https://cookingbyfelix.com/honey-bran-muffins-easy-recipe/