GINGERBREAD BRAN MUFFINS
These muffins start with a hefty cup of toasted bran, along with whole wheat flour for more bran and super-healthy wheat germ. And they're extra tasty with plenty of cozy spices, fragrant fresh ginger and rich, sweet molasses. There's a lot going on in these little muffins! To amp up the flavor even more, try adding orange zest, cranberries or nuts.
Provided by Samantha Seneviratne
Categories dessert
Time 50m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F and line a standard 12-cup muffin tin with paper liners. Spread the wheat bran evenly on a rimmed baking sheet and bake until fragrant and toasted, about 8 minutes. Remove the bran from the oven and increase the heat to 450 degrees.
- In a medium bowl, whisk together the toasted bran, graham flour, all-purpose flour, baking powder, cinnamon, salt and cloves. In a large bowl, whisk together the molasses, vegetable oil, dark brown sugar and eggs. Stir in the buttermilk, raisins and ginger.
- Gently stir the dry ingredients into the wet ingredients, just until everything is evenly moistened. Don't overdo it.
- Divide the batter evenly among the prepared cups. Transfer to the oven and immediately reduce the temperature to 350 degrees F. Bake until the tops are nice and puffed and a toothpick inserted into the center comes out with moist crumbs attached, 22 to 25 minutes. Transfer the muffins to a rack to cool completely.
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Habib Ff
[email protected]I followed the recipe exactly and my muffins turned out dry and crumbly. I'm not sure what went wrong.
vishal chetry
[email protected]These muffins are a bit too dense for my taste. I think I'll try adding some more liquid next time.
T C odika Odika
[email protected]I've never made bran muffins before, but these were really good! I'll definitely be making them again.
nuwan lakshitha
[email protected]These muffins are perfect for a quick and easy breakfast. They're also a great way to get your kids to eat more bran.
RaZe-_- MyAIM
[email protected]I love the addition of molasses in these muffins. It gives them a rich and flavorful taste.
eyram Cudjoe
[email protected]These muffins are a great way to use up leftover bran. They're also a good source of fiber and protein.
Lesley Collins
[email protected]I've made these muffins several times and they always turn out great. They're easy to make and the ingredients are simple.
Md Piyarul Islam
[email protected]These muffins are dense and flavorful. I love the chewy texture and the warm spices. They're perfect for a cold winter day.
Viola Travis
[email protected]I made these muffins this morning and they were a hit! My kids loved them and said they tasted like Christmas. I'll definitely be making them again.
Default 67
[email protected]These muffins are so delicious and moist! I love the combination of gingerbread and bran. They're perfect for a healthy and satisfying breakfast or snack.