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Cherry Pecan Bran Muffins

January 15, 2010 by Nicole 32 Comments

Cherry Pecan Bran Muffin

Sometimes I think I would be perfectly happy in the kitchen making nothing but muffins all day long.  Quick to prepare and endlessly adaptable, muffins are fun, easy, and delicious – and I believe everyone should learn to bake them.

If you’ve been reading about my kitchen adventures for any length of time, you already know that I tend to make a lot of whole grain muffins.  While I do love sweet, cake-like muffins, I decided long ago that if I’m going to snack on something that tastes like dessert, I’d almost always rather go for an actual cupcake.

So while my muffins might not fall into the category of health food, I do try to find a nice balance between flavor, texture, and nutrition.  These cherry pecan bran muffins are no exception.  The muffins are packed with fiber but aren’t overly dense or heavy; the tart cherries and pecans lend a wonderful flavor, but also pack a nutritional punch.  Tart cherries are filled with antioxidants, are a natural source of melatonin, and might help to ease the pain of arthritis, and when taken out of the pie, pecans are good for you as well.

Cherry Pecan Bran Muffin Crumb

I’ve been eating these muffins for breakfast with a side of Greek yogurt, but they also make a great mid-afternoon snack.  You may substitute other dried fruits or nuts for the cherries and pecans, but I found this combination to be a delicious one.

Cherry Pecan Bran Muffins

1 1/2 cups wheat bran
1/2 cup boiling water
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, lightly beaten
1 cup milk
1/3 cup canola oil
1/2 cup packed dark brown sugar
1 cup dried tart cherries, roughly chopped
1/2 cup chopped pecans

1. Preheat oven to 375 degrees.  Prepare a 12-cup muffin tin with butter, nonstick baking spray, or paper liners.

2. In a medium bowl, stir together wheat bran and boiling water; set aside.  In a large mixing bowl, whisk together flour, baking powder, and salt.  When wheat bran has cooled, whisk in the egg, milk, oil, and brown sugar.  Pour wet bran mixture into the flour mixture and stir with a large spoon until just combined.  Fold in the chopped cherries and pecans.

3. Divide batter between the twelve muffin cups (a regular-sized ice cream scoop works well).  Bake in a preheated 375 degree oven for 18-22 minutes, or until the top of the muffin springs back lightly to your touch or a toothpick inserted in the center comes out clean.  Check early and don’t let them over bake.

Nutrition Info per serving (one muffin):  252 calories; 11 grams fat; 37 grams total carbohydrate; 4 grams fiber; 15 grams sugars; 5 grams protein.  Nutrition information is approximate – analyzed through NutritionData.com

Cherry Pecan Bran Muffin with Butter

Related Recipes:

  • Whole Grain Sour Cream Apple Muffins
  • Whole Wheat Pumpkin Muffins with Cranberries and Walnuts
  • Peach and Banana Bran Muffins
  • Whole Wheat Applesauce Spice Muffins
  • Double Dark Chocolate Beet Muffins
  • Whole Wheat and Oat Bran Banana Muffins
  • Whole Wheat Orange Spice Muffins

Around the Web:

  • Baby Bran Muffins from 101 Cookbooks
  • Blueberry Oat Bran Muffins from Chocolate & Zucchini
  • Basic Bran Muffins from Erin Cooks
  • Sour Cream Bran Muffins from Smitten Kitchen
  • Farmgirl Susan’s Basic Bran Muffins from Farmgirl Fare

Filed Under: Adventures in Baking, Breads, Breakfast/Brunch

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Reader Interactions

Comments

  1. Nancy (n.o.e.) says

    January 20, 2010 at 9:58 am

    I love the look of these muffins. Dried cherries are a favorite of mine; the antioxidant properties are just the 'cherry on top', haha.
    Reply
  2. Georgia.Pellegrini says

    January 20, 2010 at 2:22 pm

    Bran muffins are such a hearty way to start the day, and I am so glad to see the delightful addition of dried cherries! Dried cherries have recently become one of my favorite toppings on my oatmeal. Hmm I sense a pattern...
    Reply
  3. The Duo Dishes says

    January 31, 2010 at 11:28 pm

    Healthy, nutritious, tasty. Who says no to bran?
    Reply
  4. Lisa says

    February 3, 2010 at 7:34 pm

    Wow I did not know all that about tart cherries. OF COURSE I only had almonds and sweetened dried cranberries. Made this recipe with the stuff I had. DELICOUS! cannot wait to try them the way the recipe is written.
    Reply
  5. purelyfit.com says

    February 9, 2010 at 1:52 pm

    Great recipe!!!! I would love to add it to our website (click on purleyfit name above. We also have great articles on foods that burn belly fat.
    Reply
  6. Patty Nap says

    February 16, 2010 at 12:21 pm

    Yummy!!!!!
    Reply
  7. Carol says

    January 12, 2011 at 7:13 am

    These have become my favorite muffin recipe over the last year! That burst of cherry and the crunch of pecans are wonderful.
    Reply
  8. Igor says

    February 12, 2012 at 12:43 pm

    You could also try replacing sugar with agave syrup. Just be sure to add some extra flour, to balance dry and wet ingredients. Anyhow, brown sugar is also OK.
    Reply
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