Gingerbread Bran Muffins

Vegetarian
Health score
2%
Gingerbread Bran Muffins
45 min.
12
170kcal

Suggestions


Start your day on a delicious note with these delightful Gingerbread Bran Muffins! Perfectly suited for a morning meal, brunch, or a cozy breakfast, these muffins are not only vegetarian but also packed with wholesome ingredients that will keep you energized throughout the day. With a warm blend of spices like cinnamon, cloves, and ginger, each bite offers a comforting taste of the holidays, making them a fantastic choice for any time of year.

What sets these muffins apart is their unique combination of bran cereal and molasses, which not only adds a rich flavor but also boosts their nutritional value. Each muffin is a delightful balance of sweetness and spice, with a moist texture that will have you reaching for seconds. Plus, they are easy to prepare, taking just 45 minutes from start to finish, making them a perfect option for busy mornings or leisurely weekends.

Whether you enjoy them warm out of the oven or cooled with a cup of coffee, these Gingerbread Bran Muffins are sure to become a favorite in your household. So gather your ingredients, preheat your oven, and get ready to indulge in a wholesome treat that’s as satisfying as it is delicious!

Ingredients

  • 1.5 cups corn flakes/bran flakes (do not use bran flakes)
  • 1.5 teaspoons double-acting baking powder 
  • 0.5 teaspoon baking soda 
  • cup buttermilk 
  •  eggs 
  • cup flour all-purpose
  • 0.3 teaspoon ground cinnamon 
  • 0.3 teaspoon ground cloves 
  • 0.5 teaspoon ground ginger 
  • 0.3 cup blackstrap molasses 
  • 0.3 teaspoon salt 
  • 0.3 cup sugar 
  • tablespoons sugar 
  • 0.3 cup vegetable oil 

Equipment

  • bowl
  • frying pan
  • oven
  • whisk
  • muffin liners

Directions

  1. In medium bowl, lightly beat egg.
  2. Add 1/4 cup sugar, the buttermilk, oil and molasses; beat well with wire whisk. Stir in cereal.
  3. Let stand 10 minutes.
  4. In small bowl, mix all remaining muffin ingredients.
  5. Add to bran mixture; mix well.
  6. Bake immediately, or cover and refrigerate 8 hours or overnight.
  7. Heat oven to 375F.
  8. Place paper baking cup in each of 12 regular-size muffin cups. Divide batter evenly among muffin cups.
  9. Sprinkle each with 1/2 teaspoon sugar.
  10. Bake 20 to 25 minutes or until tops spring back when touched lightly.
  11. Remove from pan.
  12. Serve warm or cool.

Nutrition Facts

Calories170kcal
Protein6.14%
Fat37.59%
Carbs56.27%

Properties

Glycemic Index
38.29
Glycemic Load
15.04
Inflammation Score
-4
Nutrition Score
7.3204347154369%

Nutrients percent of daily need

Calories:170.35kcal
8.52%
Fat:7.31g
11.25%
Saturated Fat:1.46g
9.12%
Carbohydrates:24.62g
8.21%
Net Carbohydrates:23.38g
8.5%
Sugar:13.35g
14.83%
Cholesterol:15.84mg
5.28%
Sodium:203.26mg
8.84%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.69g
5.37%
Manganese:0.42mg
20.96%
Folate:55.16µg
13.79%
Selenium:9.36µg
13.37%
Iron:2.37mg
13.16%
Vitamin K:11.38µg
10.84%
Vitamin B1:0.16mg
10.71%
Vitamin B2:0.17mg
10.25%
Magnesium:33.62mg
8.4%
Vitamin B3:1.55mg
7.73%
Vitamin B6:0.15mg
7.54%
Calcium:73.46mg
7.35%
Phosphorus:71.3mg
7.13%
Vitamin B12:0.37µg
6.24%
Potassium:174.3mg
4.98%
Fiber:1.25g
4.98%
Copper:0.08mg
4.15%
Vitamin E:0.6mg
3.98%
Vitamin A:178.01IU
3.56%
Vitamin D:0.5µg
3.32%
Zinc:0.47mg
3.15%
Vitamin B5:0.28mg
2.78%