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New Zealand Bran Muffins

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


Hearty, filling muffins for breakfast needn't be dry and dull. Bran muffins with loads of dry fruits and nuts, touched with the spices of your choice, can be moist and delicious. Even better, they have very little added fat or sugar, and just one egg.

Smear a bit of butter or jam on a muffin, grab a hot beverage and savor a muffin on the way to work.

At a glance

12 muffins


Choose your measure:

  • 1/8 cup (2 tablespoons) butter
  • 2 tablespoons corn syrup or honey
  • 1 cup King Arthur Premium Whole Wheat Flour
  • 2 cups wheat or Organic Oat Bran
  • 2 teaspoons baking powder
  • 3/4 to 1 teaspoon mixed spices (cinnamon, ginger, nutmeg, mace, cardamom or cloves)
  • 1 teaspoon baking soda
  • 1 cup milk
  • 1 egg
  • 1 to 1 1/2 cup chopped mix of dried fruits and nuts
  • additional milk and/or applesauce or mashed banana for proper consistency


  1. Preheat the oven to 375°F. Grease (or line with papers) a 12-well muffin pan.
  2. Melt butter and syrup/honey together; reserve.
  3. Combine flour, bran, baking powder and spices in mixing bowl.
  4. Dissolve soda in milk, and beat in egg.
  5. Add wet to dry ingredients.
  6. Stir in honey mixture, fruit and nuts, then enough more liquid to make proper muffin batter consistency.
  7. Spoon batter the muffin cups and bake for 15 to 18 minutes.
  8. Remove from oven and cool on a wire rack.
  9. Store, well-wrapped, for 3 days at room temperature, or freeze for up to a month.