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.
Save Recipe
  • Level: Easy
  • Total: 50 min
  • Prep: 15 min
  • Cook: 35 min
  • Yield: 12 muffins
Share This Recipe

Ingredients

Directions

  1. 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. 
  2. 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. 
  3. Gently stir the dry ingredients into the wet ingredients, just until everything is evenly moistened. Don't overdo it. 
  4. 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.
7m Easy 100%
CLASS
25m Easy 99%
CLASS
51m Easy
CLASS
8m Easy 99%
CLASS

Samantha Seneviratne

Spicy Gingerbread Cookies

14m Easy 99%
CLASS
Buddy Valastro

Gingerbread Cookies

13m Intermediate 97%
CLASS
Sebastien Rouxel

Blueberry Muffins

19m Intermediate 100%
CLASS