I get cravings for the strangest things at the strangest times.
One night at around 12am, I was gaming with some friends and was struck with the strongest craving for a bran muffin.
That craving stayed with me for three days, nagging at my brain and belly, until I finally gave in and made some.
Bran muffins are underrated. They’re extremely flavorful as well as semi-nutritious, owing to the fiber content, and they can stand up to creative add-ins such as chopped dates, dried cherries, or fresh berries.
They are also the only type of muffin that I can trick myself into eating without just thinking to myself “isn’t a muffin just cake that we decided was acceptable to eat for breakfast?”
Anyways, here they are, midnight crave-worthy bran muffins, ready for you to enjoy plain or with a cup of your favorite mix-ins.
Tips for success:
- Be sure to soak your bran cereals for enough time. You really want them to soak up the milk and become soggy.
- Don’t overmix the muffins or they will become tough
- This recipe holds approximately 3/4 cups of mix ins if you are adding fruit or nuts
Go forth and be regular.
Bran Muffins
Ingredients
- 3/4 cup wheat bran
- 1 cup bran cereal (no added sugar)
- 1 cup milk
- 2/3 cup brown sugar
- 1/3 cup vegetable oil
- 1 egg
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 pinch nutmeg
Instructions
- Preheat the oven to 400°
- Combine your wheat bran, bran cereal, and the milk; set aside for 5 minutes to soak
- Combine egg and sugar, slowly add in the oil
- Combine the remaining dry ingredients and set aside
- When the bran mixture is fully soaked, mix it into the other wet ingredients
- Add your dry ingredients to the wet mixture and mix until just combined. Do not overmix.
- Line a muffin tin with baking cups or spray with pan spray and portion out the muffins
- Bake for 10-15 minutes
Video
Notes
