Bran Muffins

• 1 1/2 cups all-purpose flour
• 1/2 cup wheat bran
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup raisins (optional)
• 1/4 cup chopped nuts (optional)

Steps

1. 1 Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
2. 2 In a large bowl, whisk together flour, wheat bran, brown sugar, granulated sugar, baking powder, and salt.
3. 3 In another bowl, whisk milk, vegetable oil, egg, and vanilla extract until well combined.
4. 4 Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
5. 5 Fold in raisins and nuts if using.
6. 6 Divide batter evenly among the muffin cups.
7. 7 Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. 8 Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Tips

• For extra moist muffins, brush the tops with melted butter right after baking.
• These muffins freeze well for up to 3 months. Thaw at room temperature.
• Substitute milk with almond milk for a dairy-free option.

Storage

Store bran muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Reheat in a toaster or oven for best texture.

Serving Suggestions

• Pair with a warm cup of coffee or tea for a perfect breakfast.
• Serve with a dollop of Greek yogurt for added protein.

FAQ