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Baby Bran Muffins

Baby Bran Muffins

These bran muffins are delicious hot out of the oven with a touch of butter & jam. They are even more moist the next day! Recipe adapted from Bran Muffin recipe in The New York Times Natural Foods Cookbook published 1971

Ingredients:

Instructions:

  1. Preheat oven to 425ºF and place muffin liners in or apply non-stick spray to a 12-cup muffin pan or a 24-cup mini muffin pan.
  2. In a medium bowl mix:
    • 2 cup whole wheat flour
    • 1 1/2 cup wheat bran
    • 3/4 tsp salt
    • 1 1/4 tsp baking soda
    • 2 TBS brown sugar, light
  3. In a large bowl, whisk together:
    • 2 cup yogurt, plain , full fat
    • 1 egg, large , lightly beaten
    • 1/2 cup honey
    • 2 TBS butter, unsalted , melted
  4. Fold in the dry ingredients into the wet ingredients until combined. Do not over mix.
  5. Fold in:
    • 1 cup cranberries, dried
  6. Divide batter evenly into the prepared muffin pan and bake in the oven for 10-15 mins., or until muffin tops are a deep golden brown. For standard sized muffins cook for 15-20 mins.
  7. Let the muffins rest in the pan for 5 mins., then turn out onto a cooling rack to cool completely.

Baby Bran Muffins  Detail

Prep Time: 20 min
Cook Time: 30 min

Difficulty: Easy
Servings: 24
Serving Size: 2 mini muffins

Serving Suggestions: Instead of a cup of cranberries, add a cup of raisins or any dried fruit and nuts! You can also substitute a cup of fresh blueberries.