These Spiced Bran Muffins offer a delightful balance of wholesome texture and warm, aromatic flavor. The combination of wheat bran and whole wheat flour provides a hearty, satisfying base, while molasses and honey deliver a deep, natural sweetness. Ground ginger and cloves infuse the batter with cozy, holiday-like spices, complemented by the chewiness of golden raisins and the crunch of chopped walnuts. Lightened with egg whites and nonfat yogurt, these muffins are moist without being heavy. They are perfect for a comforting breakfast, an afternoon snack, or a healthy dessert. The subtle spice profile makes them versatile for pairing with coffee, tea, or a light spread of butter. Simple to prepare with pantry staples, these muffins bring a rustic, homemade charm to any table.
Spiced Bran Muffins-Daley
Description
These Spiced Bran Muffins offer a delightful balance of wholesome texture and warm, aromatic flavor. The combination of wheat bran and whole wheat flour provides a hearty, satisfying base, while molasses and honey deliver a deep, natural sweetness. Ground ginger and cloves infuse the batter with cozy, holiday-like spices, complemented by the chewiness of golden raisins and the crunch of chopped walnuts. Lightened with egg whites and nonfat yogurt, these muffins are moist without being heavy. They are perfect for a comforting breakfast, an afternoon snack, or a healthy dessert. The subtle spice profile makes them versatile for pairing with coffee, tea, or a light spread of butter. Simple to prepare with pantry staples, these muffins bring a rustic, homemade charm to any table.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Coat a 12-cup muffin tin with cooking spray or line with paper liners.
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In a small saucepan, gently warm the molasses and honey over low heat until fluid and easy to pour; remove from heat.
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In a large mixing bowl, whisk together the egg whites, yogurt, milk, and the warm molasses-honey mixture until smooth.
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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 gently until just combined; do not overmix.
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Fold in the chopped walnuts and golden raisins until evenly distributed.
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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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Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 610.9kcal
- % Daily Value *
- Total Fat 12.9g20%
- Saturated Fat 1.6g8%
- Cholesterol 4.5mg2%
- Sodium 372.4mg16%
- Total Carbohydrate 114.6g39%
- Dietary Fiber 10.6g43%
- Sugars 47.4g
- Protein 22.3g45%
* 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 refrigerate for up to 5 days. They can also be frozen for up to 3 months; thaw at room temperature before serving.
Substitutions: If you do not have golden raisins, regular raisins work well. For a dairy-free version, substitute the yogurt and milk with unsweetened plant-based alternatives.
Tips: Warm molasses flows more easily, making it simpler to incorporate into the batter. For added texture, you can sprinkle a few extra walnuts on top of the batter before baking.
