A wholesome and lightly sweetened muffin recipe based on a simple note for bran and honey muffins. This version is built out into a complete recipe for a tender, flavorful breakfast treat.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 cup | Flour |
| 1 cup | Wheat Bran |
| 1 Tbsp | Baking Powder (See Note) |
| ½ tsp | Salt (See Note) |
| 1 large | Egg (See Note) |
| 1 cup | Milk (See Note) |
| ⅓ cup | Honey |
| ⅓ cup | Oil or Melted Butter (See Note) |
Instructions
- 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 flour, wheat bran, baking powder, and salt.
- In a separate medium bowl, lightly beat the egg. Whisk in the milk, honey, and oil.
- 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 muffin cups about two-thirds full.
- Bake for 15-20 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.
Note
The original recipe card was incomplete. To create a workable recipe, standard muffin ingredients have been added: egg (for binding), oil (for moisture), baking powder (for leavening), and salt (for flavor). The milk quantity was also increased for a proper batter consistency.
