Classic Bran Muffins Recipe
Description:
These Classic Bran Muffins make the perfect breakfast or tea-time snack, packed with the goodness of wheat bran, raisins, and flaxseeds. The combination of eggs, ripe bananas, and flaxseed meal contributes to the soft, fluffy texture of these muffins, while the raisins add a burst of sweetness and nutritional value. Ideal for a wholesome start to your day or as a delicious, nutritious snack, these muffins are sure to please everyone in the family. With a wonderful balance of flavors and nutrients, they are perfect for busy mornings or to pack in a lunchbox.
Cuisine: Continental
Course: World Breakfast
Diet: Eggetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1 cup |
| Whole Wheat Flour | 1/2 cup |
| Wheat Bran | 2/3 cup |
| Flax Seed Powder (Flax Meal) | 1 tablespoon |
| Baking Powder | 2 teaspoons |
| Salt | 1/4 teaspoon |
| Cinnamon Powder (Dalchini) | 1/2 teaspoon |
| Dry Ginger Powder | 1/2 teaspoon |
| Butter (Unsalted), softened | 1/4 cup |
| Honey | 2 tablespoons |
| Brown Sugar (Demerara Sugar), tightly packed | 1/4 cup |
| Whole Eggs | 2 whole eggs |
| Vanilla Extract | 1 teaspoon |
| Ripe Bananas, mashed | 1 ripe banana |
| Buttermilk | 1/2 cup |
| Sultana Raisins | 1/2 cup |
| Oil or Butter (for greasing pans) | As needed |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
Instructions
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Preheat the Oven: Begin by preheating your oven to 180°C (350°F). Line a 12-cup muffin pan with paper liners and lightly grease them with butter or oil to prevent the muffins from sticking. Set the pan aside.
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Sift the Dry Ingredients: In a medium mixing bowl, sift together the all-purpose flour, whole wheat flour, wheat bran, baking powder, baking soda, salt, cinnamon, and dry ginger powder. Sifting these ingredients together helps aerate the flours, ensuring that your muffins rise beautifully.
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Cream Butter and Sugar: In another large bowl, use a hand mixer to cream the softened butter and brown sugar together on medium speed for about 5 minutes, or until the mixture becomes light and fluffy. This step is crucial for achieving a soft, airy texture in the muffins.
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Add the Wet Ingredients: Add the eggs to the butter and sugar mixture, and whisk until fully incorporated. If you’re looking to make an eggless version, you can substitute the eggs with flax meal egg replacer. Afterward, add the vanilla extract, honey, buttermilk, and mashed ripe banana. Beat the mixture with a hand blender until everything is well combined.
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Combine the Dry and Wet Ingredients: Gradually fold in the sifted flour mixture into the wet ingredients, stirring gently to combine. Be careful not to overmix, as this could affect the texture of the muffins. The goal is to combine everything just until there are no visible streaks of flour.
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Fold in the Bran and Raisins: Gently fold the wheat bran and sultana raisins into the batter, making sure they are evenly distributed.
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Fill the Muffin Pan: Spoon the muffin batter into each muffin cup until it is about halfway full. This will give the muffins enough room to rise without overflowing.
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Bake: Place the muffin pan in the preheated oven and bake for 25-30 minutes. Check the muffins by inserting a toothpick into the center of one of them. If it comes out clean, the muffins are ready. If not, bake for an additional 5 minutes and check again.
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Cool: Once baked, remove the muffins from the oven and let them sit in the pan for a few minutes. Afterward, transfer them to a cooling rack to cool completely.
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Serve and Store: These muffins are perfect when enjoyed fresh, but they also store well. For storage, place them in an airtight container and keep them in the refrigerator. They can be packed into school lunchboxes or enjoyed as a quick breakfast for the whole family.
Tips for Success
- Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Overripe bananas are perfect for this recipe.
- Flax Meal: If you’re using flax meal as an egg substitute, be sure to follow the recommended ratio of flax meal to water to create the egg replacement.
- Storage: These muffins freeze well, so you can double the recipe and store some for later. Just wrap them in plastic wrap and freeze. When ready to eat, thaw at room temperature or warm them up in the microwave for a quick treat.
- Customizations: Add other dried fruits, nuts, or seeds for variation. Walnuts, sunflower seeds, or dried cranberries all work well in this recipe.
Nutritional Information (Per Serving – 1 Muffin)
| Nutrient | Amount |
|---|---|
| Calories | 210 |
| Protein | 3g |
| Carbohydrates | 33g |
| Dietary Fiber | 4g |
| Sugars | 14g |
| Fat | 7g |
| Saturated Fat | 3g |
| Cholesterol | 30mg |
| Sodium | 150mg |
| Potassium | 150mg |
| Vitamin A | 4% of Daily Value |
| Vitamin C | 2% of Daily Value |
| Calcium | 2% of Daily Value |
| Iron | 8% of Daily Value |
Conclusion
These Classic Bran Muffins are a delicious and nutritious way to start your day. With a perfect balance of whole grains, flax seeds, and raisins, they offer fiber and essential nutrients in every bite. Whether enjoyed as a breakfast treat or packed into a lunchbox, these muffins are a crowd-pleaser that’s easy to make and even easier to enjoy. Try them today and feel the difference of homemade, wholesome baking.
