These molasses bran muffins are super wholesome, moist, and packed with flavor.
You can make (and serve) these delicious and nutritious all whole grain muffins in about 30 to 45 minutes. They are loaded with fiber, which makes them a super filling (and tasty) way to start your day.
Plus, they help get you "going" in the morning, if you know what I mean.
Even though these muffins are whole grain and bran and have very little oil, they are not heavy, nor are they dry. In fact, they are light and moist!
Ingredients in These Bran Muffins:
Wheat bran: The bran is the outer layer of the wheat kernel. It's usually removed during the milling process. It has a great "nutty" flavor. If you like, you can toast it first in a 350 degree F oven for about five minutes. It's the same ingredient that is used to make bran cereal.
White Whole Wheat Flour: It's 100 percent whole wheat made from a milder, lighter colored, wheat grain. You could also use standard whole wheat flour.
Dried Cherries: I love their tart-sweet flavor. You can always substitute raisins, dried cranberries, or another chopped dried fruit.
Walnuts: Pecans would also work well in these muffins.
Applesauce: Believe it or not, applesauce can be used as a substitute for oil in certain baked goods, especially muffins.
Milk and Eggs.
From the Pantry: Baking powder, baking soda, and salt, plus just two tablespoons of oil.
Molasses: Molasses is a by-product of the sugar refining process. It's a thick syrup and contains some nutrients. You can also substitute honey. These muffins are not overly sweet, and actually taste a bit savory when spread with just salted butter.
To Make these Bran Muffins:
In one bowl, combine the bran, flour, baking powder, baking soda, and salt, and then stir in the walnuts and cherries.
In another bowl, whisk together the applesauce, milk, molasses, oil, and eggs.
After that, pour the liquid ingredients into the flour mixture and stir until just combined. Scoop the batter into a paper lined or greased muffin.
Finally, bake the muffins for about 20 minutes.
These muffins are wonderful warm with butter. You can also serve them with a little sour cherry jam to enhance the cherry flavor.
Storage:
Keep these muffins at room temperature in an airtight container for up to four days. I recommend lining the bottom of the container with a paper towel and laying another paper towel over the top of the muffins to absorb excess moisture and keep them from getting soggy.
You can also individually wrap the muffins and freeze them in a freezer bag.
It's another Muffin Monday! We're posting delicious muffins and their recipes once a month on the last Monday of every month.
Everyone can make muffins! They are quick and easy, not to mention delicious!
- Banana Avocado Muffins from A Messy Kitchen
- Blueberry Cornbread Muffins from Food Lust People Love
- Caramel Apple Muffins from Jolene's Recipe Journal
- Molasses Bran Muffins with Cherries from Karen's Kitchen Stories
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.
Molasses Bran Muffins with Cherries
Ingredients
- 64 grams (1 cup) wheat bran
- 160 grams (1 1/2 cups) white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 29 grams (1/4 cup) chopped walnuts
- 150 grams (1 cup) dried cherries
- 3/4 cup unsweetened applesauce
- 1 cup whole or 2% milk
- 1/2 cup molasses
- 2 tablespoons neutral oil
- 2 large eggs, lightly beaten
Instructions
- Heat your oven to 400 degrees F and line 15 cavities of muffin tins with paper liners, evenly spacing the liners, or grease the muffin tins if you are not using paper liners.
- In a large bowl, whisk together the bran, flour, baking powder, baking soda, and salt. Stir in the walnuts and dried cherries.
- In another bowl, whisk together the applesauce, milk, molasses, oil, and eggs.
- Pour the liquid ingredients into the dry ingredients and stir until just combined. Scoop the batter into the prepared muffin tins.
- Bake the muffins for 15 to 20 minutes, until tops are set.
- Cool in the pan for 5 minutes and then on a wire rack. Can be served warm or at room temperature.
Nutrition Facts
Calories
163Fat (grams)
5 gSat. Fat (grams)
1 gCarbs (grams)
28 gFiber (grams)
4 gNet carbs
24 gSugar (grams)
16 gProtein (grams)
4 gCholesterol (grams)
27 mg
I need to make a batch of these for my husband! He's been trying to up his fiber intake, following advice from his doctor. Your delicious muffins are a tasty way to do that!
ReplyDeleteGolly, that sour cherry preserve on these muffins? I would inhale at least two of them right in one sitting.
ReplyDeleteLove that these don't lean supersweet and 100% yes to the sour cherry preserves, yum!
ReplyDelete