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Ginger Bran Muffins

closeup of ginger bran muffins
Photo Credit
Brent Hofacker/shutterstock
Ken Haedrich
Yield
Makes 10 to 12 muffins.
Category
Bread
Quickbreads, Coffee Cakes
Course
Breakfast & Brunches
Credit
The Old Farmer's Almanac EATS
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Ingredients
1-1⁄2 cups all-purpose flour
3⁄4 cup plain oat bran or wheat bran (not packaged bran cereal)
2-1⁄2 teaspoons baking powder
3⁄4 teaspoon salt
1⁄2 teaspoon ground ginger
1⁄3 cup chopped crystallized ginger
1 large egg
1 cup sweetened or unsweetened applesauce
1⁄2 cup packed light-brown sugar
1⁄3 cup vegetable oil
1⁄4 cup milk
2 tablespoons molasses
Instructions

Preheat the oven to 375°F. Butter 10 muffin cups (or 12, for slightly smaller muffins) or line with paper liners.

Combine the flour, bran, baking powder, salt, and ground ginger in a large bowl and whisk to blend. Add the crystallized ginger, mix, and make a well.

In a separate bowl, whisk the egg until frothy. Add the applesauce, brown sugar, oil, milk, and molasses and whisk to blend. Pour into the well and stir with a wooden spoon until evenly blended.

Divide the batter evenly among the prepared cups.

Bake for 23 to 25 minutes, or until the muffins form domes that spring back when touched.

Transfer the pan to a cooling rack for 5 minutes, then remove the muffins from the pan and place on the rack until ready to serve.

About The Author

Ken Haedrich

Ken Haedrich is one of America’s leading baking authorities and a prolific writer—the author of 17 cookbooks and hundreds of magazine articles. Ken has received numerous accolades for his work and is the recipient of The Julia Child Cookbook Award. Read More from Ken Haedrich
 

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