Gingerbread Bran Muffins
- Level: Easy
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 243
- Total Fat
- 11
- Saturated Fat
- 1
- Carbohydrates
- 36
- Dietary Fiber
- 3
- Sugar
- 22
- Protein
- 4
- Cholesterol
- 32
- Sodium
- 185
- Total: 50 min
- Prep: 15 min
- Cook: 35 min
Ingredients
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
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.