Get ready to transform your breakfast game with these Golden Bran and Raspberry Muffins that are not just a treat for your palate, but also a nutritional powerhouse! Imagine biting into a perfectly moist, golden-topped muffin bursting with juicy raspberries and packed with wholesome whole wheat and bran - this recipe is about to become your new morning obsession. Whether you're a health-conscious foodie or just someone who loves a delicious homemade breakfast, these muffins are guaranteed to become your instant favorite!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup whole wheat flour
- 1 cup bran flakes
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or lightly grease it with cooking spray to prevent the muffins from sticking.
- In a large mixing bowl, combine the whole wheat flour, bran flakes, sugar, baking powder, and salt. Whisk the dry ingredients together until they are well mixed and there are no lumps.
- In a separate bowl, whisk together the milk, vegetable oil, and large egg until fully combined. Make sure the egg is well beaten and the mixture is smooth.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the fresh raspberries, taking care not to crush them. This will help keep the muffins light and fluffy.
- Using a ladle or a scoop, divide the muffin batter evenly among the 12 muffin cups, filling each about 2/3 full to allow room for rising.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Enjoy your Golden Bran and Raspberry Muffins warm or at room temperature. They can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Tips
- Don't Overmix: The key to tender muffins is gentle mixing. Stop stirring as soon as the wet and dry ingredients are just combined - a few small lumps are actually desirable!
- Fresh is Best: Use fresh, plump raspberries for the most vibrant flavor. If using frozen, don't thaw them first to prevent color bleeding.
- Room Temperature Ingredients: Allow your milk, egg, and other wet ingredients to come to room temperature before mixing for better incorporation.
- Check for Doneness: Use the toothpick test - if it comes out clean or with just a few moist crumbs, your muffins are perfectly baked.
- Cool Correctly: Let muffins rest in the tin for 5 minutes, then transfer to a wire rack to prevent soggy bottoms and maintain their perfect texture.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 30g
Protein: 5g
Fat: 10g
Saturated Fat: g
Cholesterol: 25mg
