Herb-Bran Muffins
Herb-Bran Muffins offer a wholesome, flavorful snack with a delightful crunch, infused with herbs and toasted sesame seeds. Perfect for breakfast or a quick snack, they suit those seeking a nutritious, savory treat that pairs well with butter or jam. Easy to make and customizable with your favorite herbs.
Ingredients
- 1 cup all-purpose flour ⓘ
- 1/4 cup whole wheat flour ⓘ
- 1 tablespoon baking powder ⓘ
- 1/4 teaspoon salt
- 2 tablespoons sugar ⓘ
- 2 tablespoons toasted sesame seed ⓘ
- 1/4 teaspoon dry mustard ⓘ
- 1/2 teaspoon herb of your choice (e.g., sage, dill weed, oregano, sweet basil, parsley, marjoram, summer savory, rosemary, coriander, or cardamom) ⓘ
- 1 cup 100% bran cereal
- 1 cup skim milk ⓘ
- 1 egg ⓘ
Instructions
- Stir together the all-purpose flour, whole wheat flour, baking powder, salt, sugar, toasted sesame seed, dry mustard, and herb of your choice.
- Set aside the dry ingredients.
- In a large mixing bowl, combine the bran cereal and skim milk.
- Let stand for 2 minutes.
- Add the egg and butter or margarine, blending well.
- Add the flour mixture, stirring only until combined.
- Coat a 12-muffin tin with nonstick cooking spray or line with muffin cups.
- Fill each muffin cup two-thirds full with the muffin batter.
- Bake at 400°F (200°C) for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For extra flavor, consider adding grated cheese or chopped vegetables to the batter. If you don't have bran cereal, you can substitute with oat bran or ground oats, adjusting the liquid slightly. Ensure your baking powder is fresh for the best rise. For a sweeter muffin, increase the sugar or add a bit of honey.
Serving Suggestions
These muffins make a delightful breakfast or snack, pairing beautifully with a cup of coffee or a glass of Iced Tea Devil'S Food Cake. Serve them warm with a pat of butter or alongside a fresh fruit salad for a balanced meal. They can also be enjoyed with yogurt for a nutritious start to your day.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. To freeze, wrap each muffin individually in plastic wrap and place them in a freezer bag. Reheat in the microwave for 15-20 seconds or in a preheated oven at 350°F (175°C) until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Herb-Bran Muffins contains roughly 284 calories, with 2g protein, 21g carbohydrates, and 21g fat. It is a good source of calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 798mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk in this recipe?
Yes, you can substitute skim milk with any non-dairy milk like almond, soy, or oat milk. Just ensure it is unsweetened to maintain the intended flavor of the muffins.
How can I make these muffins gluten-free?
To make gluten-free muffins, replace the all-purpose and whole wheat flour with a gluten-free flour blend. Make sure the baking powder is also gluten-free, and check that your bran cereal is certified gluten-free.
What herbs work best for these muffins?
You can use a variety of herbs such as rosemary, dill weed, or oregano. Each herb will impart a distinct flavor to the muffins, so feel free to experiment based on your preference or what you have on hand.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).