Bran Currant Muffins

Start your day on a wholesome note with these irresistibly moist Bran Currant Muffins, packed with fiber-rich wheat bran and naturally sweet currants. Perfectly spiced with a touch of cinnamon and lightly sweetened with brown sugar, these muffins strike the ideal balance between hearty and indulgent. A splash of buttermilk ensures a tender crumb, while a sprinkle of turbinado sugar on top adds a satisfying crunch. Quick and easy to whip up in just under 40 minutes, these muffins are your go-to breakfast or snack that’s both nutritious and delicious. Serve them warm with a pat of butter, or enjoy them as is for a portable, guilt-free treat! Keywords: bran muffins, currant muffins, healthy breakfast, easy muffin recipe, whole wheat muffins.

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:18 mins

Total Time:38 mins

Servings: 12

Ingredients

• 1.5 cups wheat bran
• 1 cup boiling water
• 1 cup all-purpose flour
• 0.5 cup whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoon salt
• 0.5 cup unsalted butter, melted and cooled
• 0.75 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 0.75 cup currants
• 2 tablespoons optional turbinado sugar for topping

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.

Step 2

In a large bowl, combine the wheat bran and boiling water. Stir well and let sit for 5-10 minutes until the mixture thickens and softens.

Step 3

In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.

Step 4

To the softened bran mixture, add the melted butter, brown sugar, eggs, vanilla extract, and buttermilk. Whisk until fully combined and smooth.

Step 5

Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing just until combined. Do not overmix.

Step 6

Gently fold in the currants until evenly distributed throughout the batter.

Step 7

Divide the batter evenly between the prepared muffin cups, filling each about three-quarters full. If desired, sprinkle the tops with turbinado sugar for added crunch and sweetness.

Step 8

Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.

Step 10

Enjoy the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition Facts

Serving size	1039.3 grams (1039.3g)

Amount per serving	% Daily Value*
Calories	3001

Total Fat 120.40g	154%
Saturated Fat 69.40g	347%
Polyunsaturated Fat 2.50g
Cholesterol 657mg	219%
Sodium 2944mg	128%
Total Carbohydrate 472.40g	172%
Dietary Fiber 54.40g	194%
Total Sugars 258.90g
Protein 59.50g	119%

Vitamin D 207IU	1035%
Calcium 695mg	53%
Iron 23mg	127%
Potassium 3067mg	65%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.7%

Protein: 7.4%

Carbs: 58.8%