SRC: Honey Bran Breakfast Muffins

Let’s get ready to bake!  It’s time for another round of the Secret Recipe Club!!


This month I was assigned The Avid Appetite.  Rachel is a self-taught cook who couldn’t even boil water a few years ago.  But now her blog is full of delicious sounding recipes.  Rachel is my kind of cook.  After scouring her recipe list, I was trying to decide between her Honey Bran Breakfast Muffins {I love a good bran muffin} and her 7-Layer Italian Rainbow Cookies {I’ve always wanted to make those cookies!}.

Honey Bran Breakfast Muffins

To be fair I took this decision to the people.  I asked my facebook fans if they wanted a post about cookies or muffins.  It was close, but the muffin (or both) group won out.  So here we are.  A yummy, healthy, perfect to start your day muffin.  A little sweet, nice and dense.  Everything I wanted it to be.  These muffins would make a great hostess gift, an easy breakfast for company, or make the dry ingredients into a mix for gift giving.  Any way you win!

Honey Bran Breakfast Muffins

Honey Bran Breakfast Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: About 18 muffins

from The Avid Appetite


  • 1 cup milk
  • 1 tablespoon lemon juice
  • 1/2 cup boiling water
  • 1/2 cup raisins
  • 1 1/4 teaspoons baking soda
  • 3/4 cup honey
  • 1 3/8 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 egg
  • 1/4 cup vegetable oil
  • 1 3/4 cups wheat bran (or wheat germ - not cereal)


  1. Preheat oven to 375 degrees F. Line 18 muffin tin cups with paper liners.
  2. In a measuring cup, combine milk and lemon juice. Let sit for at least 3 minutes.
  3. Place raisins in a medium bowl, and sprinkle baking soda over top. Pour boil water over raisins and baking soda. Stir once to combine; set aside.
  4. In a large bowl, mix together honey, flour, salt, egg, oil, milk mixture, and wheat bran until just combined. Add raisin mixture. mix until just combined - DO NOT over mix.
  5. Fill each muffin tin cup 3/4 of the way full with batter. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.


I didn't have enough honey on hand an substituted 1/4 cup honey and 1/2 cup brown sugar. You could also use buttermilk instead of the milk/lemon juice mixture.

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