Wholegrain Muffin

These wholegrain muffins get their fiber and texture from two sources: bran flakes cereal soaked in milk and rolled oats mixed into the batter. The bran soaks up the milk and softens into a moist, tender crumb while the oats add chew and substance.

Molasses and brown sugar sweeten the muffins with a dark, caramel-like depth that’s more interesting than plain white sugar. The molasses also adds iron and a slight bitterness that balances the sweetness.

This is a one-bowl, mix-and-bake recipe that takes 30 minutes start to finish. Perfect for Sunday morning or meal-prepping a week’s worth of grab-and-go breakfasts.

Kitchen Tips

• Let the bran cereal soak in the milk for a few minutes before adding the other ingredients. Dry bran makes the muffins gritty.
• Mix just until the dry ingredients are moistened. A few lumps in the batter are fine. Overmixing makes muffins tough and peaked instead of tender and rounded.
• Fill muffin cups two-thirds full for a nice dome without overflow.

Variations

• Add dried cranberries, raisins, or chopped dates to the batter for fruity sweetness.
• Stir in a teaspoon of cinnamon and a pinch of ginger for a spiced version.
• Top each muffin with a sprinkle of raw oats before baking for a rustic look and extra crunch.