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8

Honey-Bran Muffins

3 Ratings

2 Comments

Prep 15 min
Total 35 min
Servings 6

Enjoy these delicious honey and bran muffins made with Gold Medal® all-purpose flour – ready in 35 minutes. MORE+ LESS-

By Betty Crocker Kitchens

October 20, 2010

Ingredients

1/4

cup wheat bran

tablespoons boiling water

1/4

cup milk

1/4

cup honey

tablespoons vegetable oil

egg

1 1/2

cups Gold Medal™ all-purpose flour

1 1/2

teaspoons baking powder

1/2

teaspoon ground cinnamon

1/4

teaspoon salt

Granulated sugar, if desired

Steps

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1

Heat oven to 400°F. Place paper baking cup in each of 6 regular-size muffin cups; spray baking cups with cooking spray.
2

In small bowl, mix wheat bran and boiling water. In medium bowl, beat milk, honey, oil and egg with spoon until well mixed. Stir in bran mixture, flour, baking powder, cinnamon and salt just until flour is moistened. Divide batter evenly among muffin cups. Sprinkle with granulated sugar.
3

Bake 15 to 20 minutes or until golden brown and tops spring back when touched lightly in center. Immediately remove from pan to cooling rack.

Expert Tips

Oat bran or wheat germ can be used instead of the wheat bran.
Try serving these yummy muffins with honey butter. To make, simply combine 3 tablespoons softened butter with 1 tablespoon honey.

Nutrition Information

Nutrition Facts

Serving Size: 1 Muffin

Calories: 250
Calories from Fat: 70

% Daily Value

Total Fat: 8g; 13%
Saturated Fat 1 1/2g 8% Trans Fat 0g
Cholesterol: 35mg; 12%
Sodium: 240mg; 10%
Potassium: 95mg; 3%
Total Carbohydrate: 38g; 13%
Dietary Fiber 2g 9% Sugars 12g
Protein: 5g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 10%; 10%
Iron: 10%; 10%

Exchanges:

1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;