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!
- 2 eggs, beaten
- 1 cup brown sugar (packed)
- 3⁄4 cup oil
- 2 cups milk
- 1⁄4 cup molasses
- 1 cup flour (whole wheat or white)
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups natural bran (or 1 1/2 cups bran, 1/2 cup wheat germ)
- 1 1⁄4 cups raisins
- 1⁄3 cup sesame seeds
- 1⁄2 cup sunflower seeds
- Preheat oven to 375°C.
- Beat eggs, add sugar, oil, milk and molasses. Mix thoroughly.
- In another bowl, add all flour, baking powder, baking soda, salt and bran together. Mix thoroughly.
- Add raisins, sesame seeds, and sunflower seeds to the dry mix. Mix again.
- Add dry ingredients to wet ingredients. Mix well.
- Mixture will appear quite wet, but will thicken up quickly.
- Line muffin pan with muffin cups.
- Fill 3/4 full.
- Bake for 14-15 minutes.
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!
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!
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.