These moist and healthy whole grain bran muffins are sweetened with honey and contain oat bran and wheat bran instead of bran cereal (recipe here).

My foodie mom and I came up with the recipe for these 100% Whole Grain Ginger Pear Bran Muffins back in 2007 during one of her eat-a-thon farm visits, and we've been loving them ever since. At one point she declared them to be the best muffins she's ever eaten. Not just the best bran muffins, but the best muffins.

A scrumptious variation of my super popular 100% Whole Grain Bran Muffins, they're moist and flavorful and are made with hefty portions of both soluble fiber (oat bran) and insoluble fiber (wheat bran). They're sweetened with honey—although there is some sugar in the candied ginger—and they don't call for any store bought bran cereal, which is a pet peeve with me and bran muffin recipes.

The recipe makes 12 large muffins that taste even better the second day and freeze beautifully. I just toss them into a zipper freezer bag and pull out one or two the night before so they're defrosted for breakfast the next morning. They make a filling and wholesome snack and are the perfect thing to have on hand during the busy holiday season.
Need more convincing? Here's what Farmgirl Fare readers are saying about (and how they're adapting) this recipe:

Read the rave reviews below. . .

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