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Honey Bran Muffins

A single, golden-brown honey bran muffin with a sticky, glazed top sitting on a white plate.
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Make moist, high-fiber bran muffins sweetened with honey. This recipe uses buttermilk for tenderness and is good for meal preparation.

Ingredients

Scale
  • 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
  • 1/2 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, and salt.
  3. In a separate medium bowl, whisk together the honey, egg, buttermilk, and oil until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix only until just combined; do not overmix. Fold in raisins if you are using them.
  5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  6. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the pan for 5 minutes before moving them to a wire rack to cool completely.

Notes

  • For extra moisture, substitute plain yogurt for half of the buttermilk.
  • These muffins freeze well. Cool completely, then place them in an airtight, freezer-safe bag for up to three months.
  • You can substitute dried cranberries or blueberries for raisins.

Nutrition

Find it online: https://spoonsprout.com/honey-bran-muffins/