Aunt Hilda's Health Muffins
Submitted by joebeer
Wholesome bran muffins sweetened with honey and loaded with raisins and walnuts. Makes 24 hearty muffins with a cinnamon-spiced crumb that freezes beautifully.
YIELD
24 servingsPREP
15 minCOOK
30 minREADY
45 minThese are the muffins you bake on a Sunday morning and stash in the freezer so breakfast is sorted for the whole month.
Bran and multi-blend flour give them a nutty, substantial crumb, while honey keeps things naturally sweet without a sugar overload.
Raisins plump up in the batter during baking, and chopped walnuts (or pecans, your call) add a satisfying crunch in every bite.
Pull one from the freezer, give it 20 seconds in the microwave, and you’ve got a warm, filling breakfast before your coffee even finishes brewing.
Pro Tips
- Let the bran soak in the milk and egg mixture for 10 minutes before adding dry ingredients for a more tender muffin
- Don’t overmix the batter; a few lumps are your friend here
- Swap pecans for walnuts depending on what’s in the pantry
Ingredients
Directions
In a large mixing bowl combine the bran, milk, eggs, oil and honey. In a second bowl, combine all the remaining ingredients. Add the dry mixture to the liquid and mix thoroughly. Fill oiled muffin tins. Bake in 350℉ (180℃). oven for 30 minutes, or until tops are lightly browned.
Cool on a rack. When thoroughly cooled, store covered in refrigerator or freezer. Makes 24 large muffins.
Comments
Can you please confirm - 2 1/2 TABLESPOONS baking powder. Seems like a lot!
Just checked the same recipes from some other recipe websites, it seems 2 1/2 tablespoons of baking powder is right, also this recipe makes 24 muffins, so should be no problem, hope this helps.