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Honey Bran Muffins

Close-up showing the moist, textured crumb of a honey bran muffin with a bite taken out.
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Make moist, high-fiber muffins sweetened naturally with honey. These are good for a quick breakfast or snack.

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 teaspoon ground cinnamon
  • 1 cup buttermilk
  • 1/2 cup honey
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1/2 cup raisins (optional)

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). 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, salt, and cinnamon.
  3. In a separate medium bowl, mix the buttermilk, honey, oil, and egg until combined.
  4. Pour the wet ingredients into the dry ingredients. Stir just until combined; do not overmix. If using, fold in the raisins.
  5. Divide the batter evenly among the 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 pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a sweeter muffin, add 1/4 cup of brown sugar to the dry ingredients.
  • You can substitute plain yogurt for the buttermilk if needed; add 1 teaspoon of lemon juice to the yogurt and let it sit for 5 minutes before using.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.

Nutrition

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