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Bran Muffins a la Brian

Bran Muffins a la Brian

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Tammy

Tammy

A bran muffin made with buttermilk and golden raisins. This is a recipe that is a combination of a variety of trials and errors. It is the only bran muffin recipe my husband likes.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 10.1 g
  • 15%
  • Carbs:
  • 33.1g
  • 11%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 265 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper muffin liners. In a small bowl, mix together the wheat bran and buttermilk. Set aside to soak until thickened, about 10 minutes.
  2. In a large bowl, use an electric mixer to blend together the brown sugar, vegetable oil, egg and molasses. Stir in the bran mixture. Combine the flour, baking powder, baking soda and salt; stir into the batter until just moistened. Mix in raisins. Spoon batter into muffin cups, filling 3/4 full.
  3. Bake for 15 to 20 minutes in the preheated oven, until the tops spring back when lightly pressed.
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Reviews

northern exposure
26

northern exposure

1/14/2007

These muffins are delicious! Very moist with a hint of sweetness, and the molasses give the muffins a great rich flavor. I've made these a number of ways and like them best when adding 3/4 cup of quick oats to the dry ingredients for the base muffin. A mashed banana added to the bran/buttermilk mixture is yummy. I have also added a teaspoon of blackberry butter (can get from an Amish store) or any fruit jam to each muffin tin in between scoops of batter in each muffin tin for a nice filling. I have also substituted unsweetened dried apples (soaked in the butter milk for 10 minutes before adding the wheat bran) or a fresh chopped apple for the raisins and it came out great. For a nutritious breakfast, I like to eat these muffins split and spread with almond butter (or peanut butter) with a banana on the side and a glass of milk. A great way to start the day!

t_jones
16

t_jones

8/8/2008

Well , I always feel pretty lame rating a recipe low when everyone else rates it high.....but, this was bad.

So many recipes ...
12

So many recipes ...

9/17/2006

Excellent muffins! I like the gooey bran muffins from Mimi's Cafe, but my husband thinks they're too heavy. This recipe had all the sweetness, but was just moist instead of dense. I did use applesauce instead of oil, white whole wheat flour (from King Arthur) instead of all purpose, and increased the molasses to 2 tbsp. and the golden raisins to about 3/4 cup. Baked in jumbo muffin tin (six giant muffins) at 375 for about 25 minutes. Yummy!

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