" Even I Like These" Bran Muffins

Total Time
25mins
Prep 10 mins
Cook 15 mins

I got this recipe from my mom in law. I am not a big fan of bran muffins, but these are something different. Crunchy, moist, and yummy!

Ingredients Nutrition

Directions

  1. Preheat oven to 375°C.
  2. Beat eggs, add sugar, oil, milk and molasses. Mix thoroughly.
  3. In another bowl, add all flour, baking powder, baking soda, salt and bran together. Mix thoroughly.
  4. Add raisins, sesame seeds, and sunflower seeds to the dry mix. Mix again.
  5. Add dry ingredients to wet ingredients. Mix well.
  6. Mixture will appear quite wet, but will thicken up quickly.
  7. Line muffin pan with muffin cups.
  8. Fill 3/4 full.
  9. Bake for 14-15 minutes.

Reviews

(4)
Most Helpful

Excellent recipe. These are so moist and delicious. I left out the seseme and sunflower seeds, because I didnt have them, but I am sure they would be great with them too! I did use 1cup buttermilk and 1cup milk, and I also used the wheat germ...Love them!

kstyer August 26, 2007

These are very moist and delicious. I think the added seeds made it very special-they gave it the muffin a wonderful nutty flavor. They were indeed extremely moist and a tad on the oily side. I used dried apricots instead of raisins because that's what I had on hand and it worked well, I thought. I included the optional wheat germ and used whole wheat flour. They're easy to make and I highly recommend you try them!

Wistaria April 01, 2007

Even *I* like these bran muffins!...But then again, bran muffins are my favorite, so its not really that surprising! These are a good simple recipe for bran muffins- I like the addition of sunflower and sesame seeds. The sesame impart a lovely sesame flavor. The flavor is good and they are just sweet enough. The one problem I had is that the batter was a bit wet, and, as a result, the muffins turned out a bit...um...loose grained? They don't really hold together as well nor are they as puffy as other bran muffin recipes I've enjoyed. I think the quanity of milk could probably be reduced or the amount of oil- I feel that they're a tad oilier than they really need to be. I made a half recipe since I only have 2 6-cup muffin tins and I didn't really want to make 2 batches. I did follow the suggestion of the recipe and used 3/4 cup bran, 1/4 cup wheat germ- maybe this had something to be with the cohesion problem? Anyhow, a good muffin recipe with very nice flavor, but I do think they need a little less liquid.

Roosie October 30, 2004

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