A delightful twist on classic bran muffins, incorporating a touch of honey and a hint of vanilla for added flavor.
Combine the bran cereal and milk in a mixing bowl and let it sit for 10 minutes to soften.
Allowing the bran cereal to soak ensures a moist muffin texture.
Preheat your oven to 375°F (190°C) and prepare a muffin tin by greasing it or lining with paper cups.
Preheating the oven ensures even baking from the start.
In a separate bowl, whisk together the egg, honey, and vanilla extract until smooth.
Whisking the wet ingredients well helps to evenly distribute the sweetness.
Add the wet mixture to the soaked bran cereal and stir to combine.
Mix gently to avoid overworking the batter.
In another bowl, mix the flour, sugar, baking powder, and salt.
Sifting the dry ingredients can help prevent lumps.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Avoid overmixing to keep the muffins tender.
Spoon the batter evenly into the prepared muffin tin.
Filling each cup about 3/4 full allows room for the muffins to rise.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Check the muffins a minute or two before the timer to prevent overbaking.
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling in the tin helps the muffins set and makes them easier to remove.
Serve the muffins warm or at room temperature, and enjoy!
These muffins are perfect with a pat of butter or a drizzle of honey.
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