Prep 20 mins
Cook 20 mins
My girl friend gave this recipe to me over 20 years ago. It's no cupcake muffin, it really works! Molasses is the only sugar in this recipe.
- 1 cup flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups natural bran
- 1 1⁄2 cups milk
- 1⁄2 cup molasses
- 1 egg
- 1 cup raisins (optional)
- Mix tog. the egg, milk and molasses.
- Combine all the dry ingredients.
- Mix these two mixes tog and add raisins at the end if you are including them.
- Do not over mix.
- Spoon into greased muffin tins and bake at 350 degF for 20 minutes.
A nice bran muffin recipe that's not sweet. I halved the recipe to get 6 muffins and I too used less salt and omitted the raisins to save calories. They come to 2 WW points each. Thanks!
I made a batch of these muffins and had one with my afternoon coffee. I liked the fact that despite the lack of oil, it did not have a rubbery texture. I used about half a cup of raisins and these made a batch of 12 perfectly sized muffins. Next time I will try to replace some of the flour with whole wheat flour. Update- I had one after they had sat out for a while and the molasses taste was way too strong for our liking. I used dark molasses, maybe the lighter variety would give it a better flavour. I don't mind it too much but my husband who normally eats everything stopped eating his muffin after about two bites. Sorry for the bad review. If you like the taste of molasses, then this recipe is for you. If you don't, then I would find one that sweetens with brown sugar or maybe replace half the molasses with brown sugar in this recipe.
I'm not usually a big fan of the bran muffin but my husband was recently advised to add more fibre to his diet so I gave this a try. Having done so, I can honestly say they were delicious. I followed the recipe as is except I halved the amount of salt and used half sultanas and half currants. I also used treacle, which I'm told (correct me if I'm wrong) is what we Australians call molasses. I've found 2 types of treacle, a dark one, which is closer to the molasses I once found in a health food store and a lighter one which I think tastes like a stronger version of golden syrup. They were good the night I baked them but I found them even better the next day. Thanks Sharon, these will make their way into my regular baking rotation