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This soaks the wheat bran in buttermilk before mixing the batter, softening its naturally coarse texture so the finished muffins turn out tender rather than gritty. Honey used in place of refined sugar adds natural sweetness while keeping these fiber packed muffins feeling like a genuinely wholesome breakfast rather than a disguised dessert.
Per serving
160kcal
Calories
4g
Protein
27g
Carbs
Prep Time
15 min
Cook Time
22 min
Servings
12 people
Difficulty
easy
5g
Fat
4g
Fiber
12g
Sugar
Follow step-by-step with voice guidance.
Preheat the oven to 190°C (375°F) and line a muffin tin with paper liners.
In a bowl, combine the wheat bran and buttermilk, and let soak for 10 minutes.
In a large bowl, whisk together the flour, baking powder, baking soda, and cinnamon.
Whisk the honey, melted butter, and egg into the soaked bran mixture.
Add the wet ingredients to the dry ingredients and stir gently just until combined.
Fold in the raisins.
Divide the batter evenly among the muffin cups.
Bake for 18 to 22 minutes, until a toothpick inserted into the center comes out clean.
Cool in the tin for 5 minutes, then transfer to a wire rack.
Soak the Bran First: This softens its naturally coarse texture, keeping the finished muffins tender rather than gritty or dry. Don't Overmix Once Combined: Stirring just until the ingredients come together keeps these muffins light instead of tough and dense. Use a Good Quality Honey: Since it's the primary sweetener here, a flavorful honey makes a noticeable difference in the final taste of the muffins.
Wheat bran is naturally coarse and can make baked goods feel gritty, so soaking it in buttermilk first softens it and helps the muffins bake up more tender.
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