Go Back
Print Pin
5 from 4 votes

30 Day Healthy Buttermilk Bran Muffins

Convenient, easy, healthy and delicious, the mixture for these 30 Day Healthy Buttermilk Bran Muffins can be made ahead, stored in the refrigerator for up to 30 days and then used as needed.
Course Breakfast / Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 muffins

Ingredients

Dry ingredients

  • 2½ cups (350g)all purpose / cake flour
  • 2 teaspoons (10 ml) baking soda / bicarbonate of soda
  • 1 teaspoon (5) ml salt
  • 2 cups (90g)wheat bran / digestive bran See note 1
  • 1 cup (200g) brown sugar See note 2
  • 1 cup (150g) raisins or currants See note 3

Wet ingredients

  • ½ cup (125ml) buttermilk see note 4
  • ½ cup (125ml) sunflower or canola oil
  • 1 teaspoon (5 ml) vanilla essence
  • 2 cups (500ml) milk

Instructions

  • Add all dry ingredients in a bowl and mix together with a fork
  • In a separate bowl, add all wet ingredients together mix until combined
  • Take the bowl with the dry ingredients and make a well in the center.
  • Pour the wet ingredients into the center of the dry ingredients and mix lightly until just combined. Do not overmix, the mixture should still be lumpy.
  • Spoon the mixture into muffin pans, filling each about ⅔ full.
  • Bake in a preheated oven of 350°F/180°C (160°C fan) for 15-20 minutes until baked and golden brown.
  • Remove baked muffins from the pan and cool on a wire rack.

Notes

  1. Wheat bran or digestive bran can be found in the flour section of your grocery store. If however you cannot find bran then simply leave it out and use whole wheat or wholemeal flour in place of the all purpose/ cake flour in the recipe.
  2. Brown sugar adds a rich caramel flavour to this recipe and creates a tender, moist bake. If you do not have brown sugar, go ahead and use white sugar, it will still have great flavour.
  3. Leave out the raisins and substitute with nuts or dried fruit if you prefer.
  4. If you don’t have buttermilk, you can make some by adding 1 tablespoon (15ml) white vinegar or lemon juice to half cup (60ml) of milk Leave it aside for 2 minutes which will allow it to curdle.  Use in place of the buttermilk.  
Tip: You can keep the mixture refrigerated for up to 30 days in an airtight container  OR you could bake up the entire batch and freeze the baked muffins for up to 3 months

Nutrition

Serving: 1muffin | Calories: 265kcal | Carbohydrates: 38g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: -63g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 24mg | Potassium: 318mg | Fiber: 6g | Sugar: 7g | Iron: 3mg
Tried this recipe?Mention @thegardeningfoodie or tag #thegardeningfoodie!