These Spiced Bran Muffins are a wholesome and comforting treat that balances hearty texture with subtle sweetness. Made with wheat bran and flour, they offer a nutritious base enhanced by the deep, rich flavor of molasses and the floral notes of honey. Warm spices like ginger and cloves infuse each bite with a cozy aroma, making them perfect for autumn or winter mornings. The addition of golden raisins and chopped walnuts provides delightful bursts of chewiness and crunch. Lightened with nonfat yogurt and egg whites, these muffins remain moist without being heavy. They pair beautifully with a cup of tea or coffee and make an excellent snack or breakfast side. Simple to prepare with pantry staples, this recipe delivers consistent, delicious results every time.
Spiced Bran Muffins-Daley
Description
These Spiced Bran Muffins are a wholesome and comforting treat that balances hearty texture with subtle sweetness. Made with wheat bran and flour, they offer a nutritious base enhanced by the deep, rich flavor of molasses and the floral notes of honey. Warm spices like ginger and cloves infuse each bite with a cozy aroma, making them perfect for autumn or winter mornings. The addition of golden raisins and chopped walnuts provides delightful bursts of chewiness and crunch. Lightened with nonfat yogurt and egg whites, these muffins remain moist without being heavy. They pair beautifully with a cup of tea or coffee and make an excellent snack or breakfast side. Simple to prepare with pantry staples, this recipe delivers consistent, delicious results every time.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC).
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Coat a 12-well muffin tin with cooking spray or line with paper liners.
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In a small saucepan, warm the molasses and honey over low heat until just steaming. Remove from heat and set aside to cool slightly.
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In a large mixing bowl, whisk together the egg whites, yogurt, and milk until smooth.
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Whisk the warm molasses-honey mixture into the wet ingredients.
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In a separate bowl, combine the wheat bran, wheat flour, baking powder, ground ginger, and ground cloves.
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Add the dry ingredients to the wet ingredients and stir with a wooden spoon until just combined; do not overmix.
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Gently fold in the chopped walnuts and golden raisins.
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Divide the batter evenly among the prepared muffin cups.
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Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 144.4kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.1mg1%
- Sodium 93.0mg4%
- Total Carbohydrate 34.7g12%
- Dietary Fiber 0.0g0%
- Sugars 34.7g
- Protein 6.3g13%
* 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 2 days, or in the refrigerator for up to 5 days. They can also be frozen for up to 3 months.
Ingredient Substitutions: You can substitute whole eggs for the egg whites if preferred. For a nut-free version, omit the walnuts or replace them with additional raisins or dried cranberries.
Tips: For best results, measure flour by spooning it into the measuring cup and leveling it off to avoid dense muffins. Do not overmix the batter, as this can lead to tough muffins.
