Recipe Summary

25 mins
13 mins to 15 mins at 425°
5 mins
43 mins


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 425ºF. Line 12 2 1/2-inch muffin cups with paper bake cups or coat each with cooking spray; set aside.

  • Place the bran cereal in a large bowl. Pour the boiling water over it and stir to moisten; set aside.

  • In a medium bowl whisk together the flours, sugar, baking soda, and salt; set aside.

  • Add the buttermilk, egg, molasses, and canola oil to the bran cereal mixture. Stir to combine. Stir in the flour mixture until combined.

  • Divide the batter among the muffin cups and bake until the tops are springy and a toothpick inserted into the center of a muffin comes out clean, 13 to 15 minutes. Cool in muffin cups on a wire rack for 5 minutes. Remove and let muffins cool completely on a rack.

  • Using a small knife cut a strawberry-shaped chunk from each muffin, starting at the top and center of each; set piece aside. Insert a strawberry into each muffin and replace the muffin piece, pressing down. Spread a little jam over each muffin.

Nutrition Facts

150 calories; total fat 4g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 16mg; sodium 239mg; potassium 225mg; carbohydrates 27g; fiber 3g; sugar 14g; protein 3g; trans fatty acidg; vitamin a 32IU; vitamin c 90622mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 29mcg; vitamin b12mcg; calcium 42mg; iron 2mg.