Seven Week Bran Muffins
Moist, hearty bran muffins with a nutty flavor, perfect for healthy breakfasts or snacks, appealing to those who enjoy wholesome baked goods with a hint of sweetness.
Ingredients
Instructions
- Pour boiling water over the All-Bran and set aside to cool.
- In a large mixing bowl, combine cooled All-Bran with buttermilk, Mazola oil, and eggs; mix well.
- Add branflakes to the mixture and let sit for a few minutes to soften.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour batter into greased muffin tins, filling about 2/3 full.
- Bake in a preheated oven at 375°F (190°C) for 20 minutes or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool slightly before removing from tins and serving.
Tips & Substitutions
For added moisture, consider substituting half of the oil with unsweetened applesauce. You can also enhance the flavor by mixing in a teaspoon of vanilla extract or cinnamon. If you don't have buttermilk, mix one tablespoon of lemon juice or vinegar with regular milk and let it sit for 5 minutes. This recipe is excellent for meal prep as it stays fresh for a week.
Serving Suggestions
These muffins are perfect for breakfast or as a snack. Serve them warm with a pat of butter or a drizzle of honey. They pair beautifully with Frosted Orange Salad for a refreshing brunch. Consider adding a side of yogurt or fresh fruit to create a balanced meal or snack.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. To reheat, simply microwave for 15-20 seconds or warm in the oven at 350°F (175°C) for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Seven Week Bran Muffins contains roughly 437 calories, with 5g protein, 53g carbohydrates, and 24g fat. It is a good source of vitamin C (16% of the Daily Value), calcium (11% of the Daily Value), and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 1157mg per serving (50% 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 in this recipe. However, you may need to adjust the liquid slightly, as whole wheat flour absorbs more moisture. Start by replacing half the flour and see how the texture turns out.
How can I make these muffins sweeter?
To increase the sweetness, you can add 1/2 cup of sugar or honey to the wet ingredients before mixing. Alternatively, consider adding chocolate chips or dried fruits like raisins or cranberries for natural sweetness and extra flavor.
Can I make these muffins vegan?
Yes, you can make these muffins vegan by substituting the eggs with flaxseed meal or chia seeds mixed with water. Use a plant-based oil and replace buttermilk with non-dairy milk mixed with a teaspoon of vinegar or lemon juice to achieve a similar effect.
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).