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    You are in: Home / Recipes / Buttermilk Bran Muffins Recipe
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    Buttermilk Bran Muffins

    Buttermilk Bran Muffins. Photo by Jocelyn Villalon

    1/3 Photos of Buttermilk Bran Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    10 mins

    17 mins

    Marg (CaymanDesigns)'s Note:

    The first time I had these I was 9 and staying at someone's house. When the lady said she was making Bran Muffins for breakfast I was pretty sure I was going to have a miserable meal. Boy was I wrong!! These are fantastic! I usually cut back on the sugar some as they are a bit on the sweet side if made according to the recipe. The batter keeps very well in the refrigerator, for a week or so, so you can bake fresh each morning as many muffins as you need. If you are watching your fat intake, try my Low Fat (But Tasty!) Buttermilk Apple Bran Muffins Ww Friendly.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix first 5 ingredients together in a large bowl. Stir in remaining ingredients. If you wish, you can also add chopped apples, raisins or other dried fruit at this point.
    2. 2
      Fill greased muffin cups 2/3 full with batter. Bake at 350°F for 16-18 minutes or until they test done with a toothpick.
    3. 3
      Best served warm with or without butter.
    4. 4
      *Wheat bran looks like sawdust and is usually sold in the health food section or at a bulk food store.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on November 30, 2009

      55

      This is very similar to the recipe I use--love it! I reduce the sugar to 2/3 cup, use all whole wheat flour (adding 1 1/2 tsp bkg powder and 1/4 cup milk or some yogurt to make up for it) and add some cinnamon when I make them. I also soak the bran in the buttermilk for 10 minutes before mixing in the rest.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 16, 2010

      55

      I've made these as written and they are great (note that they make a bigger batch than many recipes) but I now make a few alterations to up the "healthy factor". I use 3/4 C packed brown sugar, whole wheat pastry flour and applesauce in place of the oil. I also measure a little generously with the molasses (black strap) because I love it and it's great iron. Thanks so much for sharing this! My kids enjoy it also.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 19, 2014

      55

      These are delicious!! I'm not much into healthy, so I used all of the sugar, halved the recipe and added about 1/2 cup raisins. I did the math in my head and forgot and put 2 tablespoons of molasses in. The batter was a bit runny and I had to bake about 3 extra minutes. In spite of this error, they rose beautifully and were super. Very easy to put together and clean up after. Marg, thanks for sharing your recipe! Great story to go along with it!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (41)

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    Nutritional Facts for Buttermilk Bran Muffins

    Serving Size: 1 (57 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 149.1
     
    Calories from Fat 49
    32%
    Total Fat 5.4 g
    8%
    Saturated Fat 0.8 g
    4%
    Cholesterol 16.3 mg
    5%
    Sodium 256.4 mg
    10%
    Total Carbohydrate 23.6 g
    7%
    Dietary Fiber 2.4 g
    9%
    Sugars 10.2 g
    41%
    Protein 3.3 g
    6%

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