Jumbo Bran Muffins
Juicy, hearty bran muffins with a hint of sweetness from honey and molasses, perfect for breakfast or snacks, appealing to those who love wholesome baked treats.
Ingredients
Instructions
- Mix oil, melted margarine, buttermilk, eggs, honey, and molasses together.
- Add Grape-Nuts and bran to the wet mixture and stir.
- In a separate bowl, combine flour, soda, baking powder, brown sugar, and salt.
- Make a well in the center of the dry ingredients.
- Pour the wet mixture into the well.
- Stir until just barely combined.
- Bake at 400°F (200°C) for 20 to 25 minutes.
Tips & Substitutions
For a healthier version, consider substituting half of the oil with unsweetened applesauce. If you don't have buttermilk, you can make a quick substitute by mixing milk with a tablespoon of vinegar or lemon juice. Ensure not to overmix the batter; stirring until just combined yields a lighter muffin. For added texture, try incorporating nuts or dried fruits.
Serving Suggestions
These jumbo bran muffins are perfect for breakfast or a snack and pair beautifully with a cup of coffee or tea. For an extra treat, spread a little butter or cream cheese on top. They also make a great addition to a brunch spread alongside dishes like Broccoli A La Mary or a fresh fruit salad.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, wrap them individually and freeze for up to three months. To reheat, simply microwave for 15-20 seconds or warm in an oven preheated to 350°F (175°C) for about 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Jumbo Bran Muffins contains roughly 333 calories, with 3g protein, 69g carbohydrates, and 7g fat. It is an excellent source of iron (42% of the Daily Value), and a good source of dietary fiber and calcium. It also contributes 3g of dietary fiber toward your daily target.
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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. Keep in mind that whole wheat flour may make the muffins denser, so you might want to add a little extra buttermilk to achieve the desired consistency.
How can I make these muffins vegan?
To make these jumbo bran muffins vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a plant-based oil instead of margarine. Additionally, ensure your buttermilk is a non-dairy version made with soy or almond milk and vinegar.
How do I know when the muffins are done baking?
To check if the muffins are done, insert a toothpick into the center of one. If it comes out clean or with a few moist crumbs, they are ready. Be careful not to overbake, as this can lead to dry muffins.
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).