Classic Bran Muffins Recipe
Classic Bran Muffins Recipe make perfect everyday breakfast or tea time snack packed with nutritional benefits from the bran, raisins and flaxseeds. Serve it along with a fried egg and juice for a wholesome breakfast.
Classic Bran Muffins Recipe make perfect everyday breakfast or tea time snack packed with nutritional benefits from the bran, raisins and flaxseeds. The addition of eggs, banana and flax seeds make these muffins fluffy and soft. Raisins not only add richness to these muffins but also add towards the nutrition.
Make the Classic Bran Muffins in large batches and store in an airtight box in the fridge and pack one every day for the kids school lunch box as well.
Other recipes that you can try are:
- Breakfast Oatmeal Raisin Muffin Recipe
- Banana Walnut Chocolate Chip Muffin Recipe
- Rich Chocolate Banana Muffins Recipe
20 M
45 M
65 M
6 Muffins
Ingredients
- 1 cup All Purpose Flour (Maida)
- 1/2 cup Whole Wheat Flour
- 2/3 cup Wheat Bran
- 1 tablespoon Flax seed powder (flax meal)
- 2 teaspoons Baking powder
- 1/4 teaspoon Salt
- 1/2 teaspoon Cinnamon Powder (Dalchini)
- 1/2 teaspoon Dry ginger powder
- 1/4 cup Butter (unsalted) , softened
- 2 tablespoons Honey
- 1/4 cup Brown Sugar (Demerara Sugar) , tightly packed
- 2 Whole Eggs , or flax meal egg replacer
- 1 teaspoon Vanilla Extract
- 1 Ripe Bananas , mashed
- 1/2 cup Buttermilk
- 1/2 cup Raisins
- Sunflower Oil , or butter to grease muffin pans
How to make Classic Bran Muffins Recipe
To start making Bran Muffins, preheat your oven at 180 C. Line a 12 cup muffin pan with paper liners. Grease the muffin liners with little butter or oil. Keep aside while you prepare the batter. In a medium bowl combine the all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, cinnamon, ginger and stir until everything is mixed well.
In a medium mixing bowl sift the all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, cinnamon and ginger together. This will help the flours develop the required air to bake the muffins.
In another large bowl, cream the butter and brown sugar together using a hand mixer at medium speed for 5 minutes or until light and fluffy. Add the eggs and whisk the batter until eggs are well incorporated. You can also use the flax meal egg replacer instead of the eggs to make an egg-free (eggless cake batter)
Now add the vanilla extract, honey, buttermilk, mashed banana to the liquid mixture. Beat the muffin batter with an electric blender until well combined.
Gradually add the sifted flour mixture to the above muffin batter and fold gently to combine. Fold in the wheat bran and raisins into the batter and fold to form evenly-combined batter.
Spoon the muffin batter into the each muffin cavity until it is half way full. Bake the muffins in the preheated oven for about 25 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
Once baked let the Bran Muffins sit in the pan for the few minutes and then transfer to a cooling rack.
Make the Classic Bran Muffins in large batches and store in an airtight box in the fridge and pack one every day for the kids school lunch box as well.
