Bran and Currant Muffins

READY IN: 50mins
Recipe by keeney

Very low fat, and tasty too! From

Top Review by Sydney Mike

Made these for breakfast the other day & they were wonderful, especially when fresh out of the oven (of course)! I liked the inclusion of the prune juice, but even more was the flavor combo of the currants & molasses! Thanks for a very nice muffin keeper recipe! [Tagged, made & reviewed for one of my adoptees at the tail end of the current PAC]

Ingredients Nutrition


  1. Heat oven to 400. Lightly oil nine standard size muffin cups, or line them with paper liners.
  2. Combine wheat bran, prune juice, yogurt, currants, molasses, oil, egg, and vanilla in a large mixing bowl. Let stand for 10 minutes.
  3. Whisk together flour, baking powder, baking soda, and salt in a small bowl. Stir dry ingredients into the bran mixture just until dry ingredients are moistened. DO NOT OVERMIX.
  4. Spoon batter into muffin cup, filling each about 3/4 full. Bake in the centre of the oven for 20 minutes.
  5. Turn muffins out of pan, and let them cool on a rack.
  6. Per serving: 187 calories, 7 g. fat, 24 mg. cholesterol, 26 g carbohydrate, 200 mg. sodium, 7 g protein, 6 g. dietary fibre.

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