Bran and Currant Muffins
Start your day with a wholesome treat by baking these flavorful Bran and Currant Muffins! Packed with nutrient-rich wheat bran, sweet pops of dried currants, and a touch of warm cinnamon, these muffins strike the perfect balance between hearty and delightful. A blend of buttermilk and unsweetened applesauce ensures they stay moist and tender, while brown sugar adds a subtle caramelized sweetness. Ready in just over 30 minutes, these muffins are an excellent choice for a healthy breakfast on the go, a lunchbox addition, or a satisfying snack. Simple to prepare and bursting with rustic charm, these Bran and Currant Muffins are a must-try for anyone seeking a deliciously nourishing baked good.
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Ingredients
- 1.5 cups wheat bran
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.75 cup brown sugar
- 0.5 cup unsweetened applesauce
- 0.25 cup vegetable oil
- 1 unit large egg
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 0.75 cup dried currants
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners, or grease the tin generously.
Step 2
In a large mixing bowl, whisk together the wheat bran, all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and brown sugar.
Step 3
In a separate medium bowl, combine the unsweetened applesauce, vegetable oil, egg, buttermilk, and vanilla extract. Mix until the ingredients are well incorporated.
Step 4
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix; a few lumps are okay.
Step 5
Fold in the dried currants gently, ensuring they are evenly distributed throughout the batter.
Step 6
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
Step 7
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Step 9
Serve warm or at room temperature. Enjoy your wholesome and delicious Bran and Currant Muffins!
Nutrition Facts
| Serving size | 824.1 grams (824.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1784 |
| Total Fat 66.10g | 85% |
| Saturated Fat 12.90g | 65% |
| Polyunsaturated Fat 36.10g | |
| Cholesterol 27mg | 9% |
| Sodium 3618mg | 157% |
| Total Carbohydrate 308.20g | 112% |
| Dietary Fiber 56.50g | 202% |
| Total Sugars 132.60g | |
| Protein 40.00g | 80% |
| Vitamin D 127IU | 635% |
| Calcium 562mg | 43% |
| Iron 21mg | 117% |
| Potassium 2903mg | 62% |
Source of Calories