Double Bran Citrus Muffins
Submitted by nutmeg03
Hearty double-bran muffins brightened with fresh orange and lemon zest, studded with chopped dates, and finished with a sesame seed crunch. A fiber-packed grab-and-go breakfast that actually tastes great.
YIELD
4 servingsPREP
25 minCOOK
20 minREADY
45 minThese muffins get their name from a double hit of bran: wheat bran flour and oat bran working together for a hearty, nutty base that’s anything but cardboard.
Fresh orange and lemon zest lift the whole thing with bright citrus fragrance, while chopped dates add pockets of caramel-like sweetness. Buttermilk keeps the crumb tender and moist.
A sprinkle of sesame seeds on top adds a toasty crunch that makes these stand out from your average bran muffin. Grab one with your morning coffee and you’re set.
Kitchen Tips
- Mix the batter until just combined and still lumpy for the lightest texture
- Swap dates for dried cranberries or chopped figs for a different flavor profile
- Store in an airtight container for up to 3 days, or freeze individually wrapped for quick breakfasts
Ingredients
Directions
In a large bowl, combine flour, oat bran, sugar, baking powder, baking soda and salt.
In a separate bowl, beat buttermilk, oil, egg and citrus rinds.
Add to dry ingredients, mixing until just dampened and still lumpy.
Lightly stir in dates and spoon into lightly greased muffin cups.
Sprinkle with sesame seeds.
Bake at 375℉ (190℃) F for 20 minutes.
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