Baking Honey Bran Muffins

These sweet muffins have a rustic appeal that are high in fiber, relatively low in fat, and taste great! Yield: dozen muffins.

  • 1 beaten egg
  • 1/2 c. honey
  • 1/4 c. melted butter
  • 3/4 c. NESTLÉ® CARNATION® Evaporated Milk
  • 1 c. wheat bran
  • 1 1/2 tbsp. baking powder
  • 1 1/4 c. all-purpose flour
  • 1/4 tsp. nutmeg
  • 1/4 tsp. salt
  • 2 tbsp. sugar
  • flour sifter
  • muffin papers
  1. Heat the oven to 375 degrees F.
  2. Beat the egg in a bowl and beat in the wet ingredients, including the honey.
  3. Stir in the bran and set aside for 5 minutes.
  4. Meanwhile, sift together the dry ingredients.
  5. Butter a standard muffin tin or line it with paper liners.
  6. Combine the wet and dry ingredients and stir together only until combined ; do not stir too much. The batter should still be lumpy.
  7. Pour into the muffin cups, filling about 3/4 full. Leave some space for the muffins to expand.
  8. Bake for about 20 minutes, or until the tops turn golden and the muffins feel firm when gently pressed with a finger.
  9. Cool in the pan for 5 minutes, then remove and finish cooling on a rack.
  • It's important to let the muffins cool in the tins for a few minutes because they'll steam when they leave the oven, and this steam helps moisten them. But too much steam will turn them soggy.
  • You can find wheat bran in supermarkets and health food stores.

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