Gingerbread Bran Muffins

These muffins start with a hefty cup of toasted bran, along with whole wheat flour for more bran and super-healthy wheat germ. And they['re extra tasty with plenty of cozy spices, fragrant fresh ginger and rich, sweet molasses. There's a lot going on in these little muffins! To amp up the flavor even more, try adding orange zest, cranberries or nuts.]

Total Time:
50 min
15 min
35 min

12 muffins

  • 1 cup wheat bran
  • 1/2 cup graham or whole wheat flour
  • 3/4 cup all-purpose flour
  • 2 3/4 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cloves
  • 1/2 cup molasses
  • 1/2 cup vegetable oil
  • 1/2 cup packed dark brown sugar
  • 2 large eggs
  • 3/4 cup buttermilk
  • 1/4 cup raisins
  • 3 tablespoons minced fresh ginger
  • Preheat the oven to 350 degrees F and line a standard 12-cup muffin tin with paper liners. Spread the wheat bran evenly on a rimmed baking sheet and bake until fragrant and toasted, about 8 minutes. Remove the bran from the oven and increase the heat to 450 degrees.

  • In a medium bowl, whisk together the toasted bran, graham flour, all-purpose flour, baking powder, cinnamon, salt and cloves. In a large bowl, whisk together the molasses, vegetable oil, dark brown sugar and eggs. Stir in the buttermilk, raisins and ginger.

  • Gently stir the dry ingredients into the wet ingredients, just until everything is evenly moistened. Don't overdo it.

  • Divide the batter evenly among the prepared cups. Transfer to the oven and immediately reduce the temperature to 350 degrees F. Bake until the tops are nice and puffed and a toothpick inserted into the center comes out with moist crumbs attached, 22 to 25 minutes. Transfer the muffins to a rack to cool completely.

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