Bran and Raisin Molasses Muffins
Bran and Raisin Molasses Muffins are a delightful twist on traditional muffins, combining the wholesome goodness of bran with the natural sweetness of raisins and molasses. These muffins are not only packed with fiber but also offer a rich, deep flavor that sets them apart from standard breakfast options. Perfect for a nutritious start to your day or as a satisfying snack, these muffins are sure to please both health-conscious eaters and those with a sweet tooth alike.
Recipe Card
Bran and Raisin Molasses Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 12 muffins
- Yield: 12 muffins
- Cuisine: American
- Course: Breakfast
Ingredients
- 1 cup whole wheat flour
- 1 cup bran cereal
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1/2 cup milk
- 1/2 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup raisins
- 1 teaspoon cinnamon (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, combine the bran cereal, milk, applesauce, molasses, and egg. Let it sit for about 5 minutes to soften the bran.
- In another bowl, whisk together the whole wheat flour, brown sugar, baking powder, baking soda, salt, and cinnamon (if using).
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid over-mixing.
- Fold in the raisins gently until evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Recipe Notes
- For added flavor, consider adding chopped nuts or seeds to the batter.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- You can substitute honey or maple syrup for molasses if desired, though the flavor will differ slightly.
- These muffins freeze well; wrap them tightly in plastic wrap and store in a freezer bag for up to 3 months.
Frequently Asked Questions
Can I use all-purpose flour instead of whole wheat flour?
Yes, you can substitute all-purpose flour; however, the muffins will have a different nutritional profile and flavor.
How do I store leftover muffins?
Store them in an airtight container at room temperature for up to three days, or refrigerate for up to a week to maintain freshness.
Can I make these muffins ahead of time?
Absolutely! You can prepare the batter the night before and bake them in the morning for a quick breakfast option.
What can I substitute for raisins?
You can use dried cranberries, chopped dates, or even chocolate chips for a different flavor profile.
Bran and Raisin Molasses Muffins are a delicious and nutritious choice to brighten your breakfast!
