Description
These moist and flavorful Bran Muffins combine the wholesome taste of bran cereal, whole wheat pastry flour, and Greek yogurt with the natural sweetness of raisins and molasses. Toasted walnuts add a delightful crunch, making these muffins a nutritious and satisfying breakfast or snack option perfect for a healthy lifestyle.
Ingredients
Scale
Dried Fruit
- 1 cup raisins
- 2 teaspoons water
Dry Ingredients
- 2 ¼ cups All-Bran Original cereal
- 1 ¼ cup cake flour
- ½ cup whole wheat pastry flour
- 2 teaspoons baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 large egg (at room temperature)
- 1 large egg yolk (at room temperature)
- â…” cup packed light brown sugar
- 3 tablespoons molasses
- 1 teaspoon pure vanilla extract
- 6 Tablespoons unsalted butter (melted and cooled)
- 2 cups plain Greek yogurt (at room temperature)
Add-ins
- ½ cup toasted and chopped walnuts
Instructions
- Prepare the Raisins: In a small bowl, combine the raisins with 2 teaspoons of water. Let them soak to soften and plump up while you prepare the other ingredients.
- Mix the Dry Ingredients: In a large bowl, mix together the All-Bran cereal, cake flour, whole wheat pastry flour, baking soda, and salt until well combined. This will help distribute the leavening agents evenly.
- Combine Wet Ingredients: In a separate bowl, whisk the large egg, egg yolk, brown sugar, molasses, vanilla extract, melted butter, and Greek yogurt until smooth and well integrated. This wet mixture will provide moisture and sweetness to the muffins.
- Bring it All Together: Add the wet ingredients to the dry ingredients and stir gently until just combined. Fold in the soaked raisins (with any remaining liquid) and toasted chopped walnuts. Be careful not to overmix to ensure tender muffins.
- Bake the Muffins: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease generously. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Soaking the raisins softens them, preventing dryness in the muffins.
- Room temperature ingredients help create a smooth batter and even cooking.
- Do not overmix the batter to keep muffins light and fluffy.
- Toasted walnuts add extra flavor; you can substitute with pecans if preferred.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer freshness.
