Just For Kids: Buckey'S Bran Muffins
These wholesome bran muffins are perfect for kids, offering a tasty, fiber-rich snack with a light, fluffy texture and a hint of sweetness that appeals to young taste buds.
Ingredients
Instructions
- Preheat oven to 425°F.
- Grease muffin tin.
- Combine sifted flour, baking powder, and salt in a bowl.
- In a separate bowl, cream the shortening and sugar.
- Add the egg and beat well.
- Stir in the milk and bran.
- Sift the flour mixture into the wet ingredients.
- Stir just until moistened.
- Fill muffin cups two-thirds full.
- Bake for 20 to 25 minutes.
Tips & Substitutions
For added moisture, consider substituting half of the milk with unsweetened applesauce. If you don't have shortening, butter or coconut oil can work as a substitute. To make these muffins even more appealing to kids, you can mix in chocolate chips or dried fruit like raisins or cranberries. Ensure not to overmix the batter to keep the muffins fluffy.
Serving Suggestions
These muffins are perfect for breakfast or as a snack, especially when paired with a glass of milk or a fruity yogurt. For a delightful treat, serve with a smear of butter or honey. They also pair beautifully with other American recipes like Joe Terry'S Moist Oatmeal Cookies for a cozy gathering.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, you can freeze them. To reheat, simply microwave for 15-20 seconds or place in a preheated oven at 350°F for about 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Just For Kids: Buckey'S Bran Muffins contains roughly 194 calories, with 3g protein, 34g carbohydrates, and 6g fat. It is a good source of iron (16% of the Daily Value) and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 805mg 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. Just keep in mind that the muffins may turn out denser. To ensure a lighter texture, consider mixing in a bit of all-purpose flour with the whole wheat flour.
How do I know when the muffins are done baking?
Muffins are done when they are golden brown on top and a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on them during the last few minutes of baking to prevent overbaking.
Can I make these muffins ahead of time?
Absolutely! You can prepare the batter the night before and store it in the refrigerator. Just remember to fill the muffin cups and bake them fresh in the morning for a warm treat. Alternatively, you can bake them ahead of time and enjoy them throughout the week.
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).