Recipe courtesy of Samantha Seneviratne
Recipe courtesy of Samantha Seneviratne
Watch how to make this recipe.
Gingerbread Bran Muffins
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- Level: Easy
- Total: 50 min
- Prep: 15 min
- Cook: 35 min
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 243
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 3 g
- Sugar
- 22 g
- Protein
- 4 g
- Cholesterol
- 32 mg
- Sodium
- 185 mg
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.
- Level: Easy
- Total: 50 min
- Prep: 15 min
- Cook: 35 min
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 243
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 3 g
- Sugar
- 22 g
- Protein
- 4 g
- Cholesterol
- 32 mg
- Sodium
- 185 mg
Ingredients
Directions
- 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.
