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Moist, High-Fiber Bran Muffins (Freezer Friendly)

Three dark, moist bran muffins stacked on a white plate, one is broken open showing the texture.
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Bake a batch of these moist bran muffins. They are high in fiber, use simple ingredients, and freeze well for easy grab-and-go breakfasts.

Ingredients

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  • 1 1/2 cups wheat bran
  • 1 cup boiling water
  • 1 cup buttermilk
  • 1/2 cup packed brown sugar
  • 1 large egg, lightly beaten
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup raisins or chopped apple (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, combine the wheat bran and boiling water. Let this mixture stand for 10 minutes.
  3. Stir the buttermilk, brown sugar, egg, oil, and vanilla extract into the bran mixture. Mix until just combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients. Mix gently until the flour streaks disappear. Do not overmix. Fold in raisins or apple, if using.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a healthier version, substitute half the all-purpose flour with whole wheat flour.
  • These muffins freeze well. Cool completely, then place them in an airtight freezer bag for up to three months. Thaw on the counter or microwave briefly.
  • If you do not have buttermilk, mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.

Nutrition

Find it online: https://rosatasty.com/moist-bran-muffins-recipe-freezer-hack/