There’s something exciting about muffins, don’t you think? Muffins are that perfect, compact, ready-to-go healthy meal or snack, and best of all, even the most nutritious of these sweet treats reminds us of the muffins kissing cousin: the cupcake. And while it’s entirely acceptable to eat a cupcake for breakfast, it’s even more fun to save the dessert for later and eat a morning muffin, thereby exceeding your daily quota of deliciousness.
We tested four varieties of honey for our bran muffins: Creamy Mango, Buckwheat, Avocado, and Creamy Wildflower. There was no clear-cut winner, but all tasters agreed that Creamy Wildflower honey made the muffins extra-moist, while Buckwheat, Mango, and Avocado honey each had the variety’s own unique flavor. Test your favorite honey and let us know how it turns out!
Active time: 20 mins
Total time: 30 mins
- 1/4 cup wheat bran
- 3 tablespoons boiling water
- 1 1/2 cups all-purpose flour (avoid using wheat, as this will make the muffins too dense)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup milk
- 1/4 cup Raw Buckwheat honey
- 1 egg
- 3 tablespoons vegetable oil
- Granulated sugar, optional
- Preheat oven to 400° and grease an 8 cup muffin tin, or use disposable baking cups.
- Boil the water, then combine with wheat bran in a bowl and set aside.
- Whisk the flour, baking powder, salt, and cinnamon together.
- In another bowl, whisk together the milk, honey, egg, and oil until well combined.
- Stir the wheat bran into the milk and honey mixture, and gradually add in the flour mixture (a rubber spatula works well to fold everything together).
- Divide the batter evenly among the muffin tins. Sprinkle the tops with granulated sugar if desired.
- Bake for 13-16 minutes or until a toothpick comes out clean.