Raspberry Bran Muffins

These Raspberry Bran Muffins are a delightful breakfast treat that combines the wholesome texture of bran flakes with the bright, tart sweetness of raspberry jam. The batter is rich and moist, thanks to buttermilk and vegetable oil, while the bran adds a satisfying crunch and fiber boost. Each muffin features a hidden center of jam that bursts with flavor in every bite. Perfect for a quick morning breakfast, an afternoon snack, or a potluck contribution, these muffins are easy to make with pantry staples. They are best enjoyed warm from the oven but hold up well for meal prep throughout the week.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Intermediate

Servings: 24

Calories: 3179.5

Dietary: Vegetarian

Description

These Raspberry Bran Muffins are a delightful breakfast treat that combines the wholesome texture of bran flakes with the bright, tart sweetness of raspberry jam. The batter is rich and moist, thanks to buttermilk and vegetable oil, while the bran adds a satisfying crunch and fiber boost. Each muffin features a hidden center of jam that bursts with flavor in every bite. Perfect for a quick morning breakfast, an afternoon snack, or a potluck contribution, these muffins are easy to make with pantry staples. They are best enjoyed warm from the oven but hold up well for meal prep throughout the week.

Ingredients

2 1/2 cup Flour
1 3/4 cup Sugar
2 teaspoon Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
2 cup Buttermilk
1/2 cup Vegetable oil
2 lg Eggs
8 cup Bran flakes cereal
1/2 cup Raspberry jam

Directions

1
Preheat oven to 350&# 194;Â°F (177ÃÂ°C).
2
Line two 12-cup muffin tins with paper liners.
3
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
4
In a large bowl, whisk buttermilk, vegetable oil, and eggs until blended.
5
Add the dry ingredients and bran flakes to the wet mixture; stir until just combined.
6
Spoon 1/4 cup of batter into each muffin cup.
7
Make a small well in the center of the batter in each cup and fill with 1 teaspoon of raspberry jam.
8
Spoon remaining batter over the jam to cover.
9
Bake for 25 minutes, or until a tester inserted into the center comes out clean.
10
Cool in pans for 5 minutes, then turn out onto wire racks to cool completely.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 3179.5kcal

% Daily Value *
Total Fat 91.1g141%
Saturated Fat 14.8g74%
Cholesterol 188.9mg63%
Sodium 4639.4mg194%
Total Carbohydrate 558.0g186%
Dietary Fiber 82.8g332%
Sugars 153.5g
Protein 64.6g130%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. They can also be frozen for up to 3 months.

Substitutions: If you do not have buttermilk, substitute with 2 cups of milk mixed with 2 teaspoons of lemon juice or vinegar. You can use other fruit preserves instead of raspberry jam.

Tip: Do not overmix the batter, as this can result in tough muffins. Mix until just combined.

Keywords: baking, berries, bran, breakfast, buttermilk, cereal, dessert, fiber, fruity, jam, muffins, raspberry, snack, sweet, wholesome

Read it online: https://www.chefs-mate.com/recipe/raspberry-bran-muffins/