Bran and Honey Muffins
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Bread A wholesome and lightly sweetened muffin recipe based on a simple note for bran and honey muffins. Enjoy this tender, flavorful breakfast treat straight from the oven.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 20 mins | None | 12 muffins |
🔪 Key Equipment
- 12-cup muffin tin
- Paper liners
- Large mixing bowl
- Medium mixing bowl
- Wire whisk
- Spatula
- Wire cooling rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Flour | All-purpose |
| 1 cup | Bran | Wheat bran |
| 1 Tbsp | Baking Powder | Standard |
| 1/2 tsp | Salt | Standard |
| 1 large | Egg | Beaten |
| 1 cup | Milk | Standard |
| 1/3 cup | Honey | Liquid |
| 1/3 cup | Oil | Vegetable oil or melted butter |
Instructions
Step 1: Prep and Mix Dry Ingredients
- Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin or line it with paper liners.
- In a large bowl, whisk together the 1 cup flour, 1 cup wheat bran, 1 tbsp baking powder, and 1/2 tsp salt until thoroughly combined.
Step 2: Combine Wet Ingredients and Batter
- In a separate medium bowl, lightly beat the 1 large egg. Whisk in the 1 cup milk, 1/3 cup honey, and 1/3 cup oil or melted butter.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix; the batter should be lumpy.
- Fill the prepared muffin cups about two-thirds full with the batter.
Step 3: Bake and Cool
- Bake for 15 to 20 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
💡 Make-Ahead & Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
Original Recipe Scan
