Buttermilk Bran Muffins

"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 Recipe #101631."
 
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photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Jocelyn Villalon photo by Jocelyn Villalon
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
Ready In:
27mins
Ingredients:
9
Serves:
24
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ingredients

  • 2 cups wheat bran (NOT bran cereal*)
  • 1 cup sugar (I only use 1/2 cup)
  • 2 12 cups flour
  • 2 12 teaspoons baking soda
  • 1 teaspoon salt
  • 12 cup oil (I use part unsweetened apple sauce)
  • 2 cups buttermilk
  • 2 eggs, beaten
  • 2 tablespoons molasses
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directions

  • 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.
  • 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.
  • Best served warm with or without butter.
  • *Wheat bran looks like sawdust and is usually sold in the health food section or at a bulk food store.

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Reviews

  1. kelly_howard24
    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.
     
  2. mich26
    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.
     
  3. edithleboeuf92
    Used Kefir in place of buttermilk, added dates,pecans,dried apricot, came out great as usual
     
  4. dennis.weikel
    Used 1/4 cup of brown sugar and 1/4 of monk fruit sweetener. I substituted the 1/2 cup of oil for 1/4 cup of butter plus 1/2 cup of apple sauce. Added blueberries. They were fantastic They were f
     
  5. EnjoyGoodFood
    These muffins are GREAT! I followed some changes suggested by other reviewers: Instead of wheat bran, use 1 cup oat bran and 1 cup flax meal; use whole wheat flour; add 2 cups gold raisins, along with 2 or 3 large carrots peeled and grated. It makes exactly 30 muffins. I use kefir instead of buttermilk, but either would work fine. My oven is very accurate, and 18 minutes at 350 is perfect (but I live at high altitude, 5000 ft). Adding 1 cup chopped walnuts would be a great addition too, but I prefer not to add them. I intend to try the suggestion of using dried cranberries and chopped apple, instead of raisins and grated carrots. That sounds good too! It's very easy to halve this recipe. These muffins freeze very nicely.
     
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Tweaks

  1. EnjoyGoodFood
    These muffins are GREAT! I followed some changes suggested by other reviewers: Instead of wheat bran, use 1 cup oat bran and 1 cup flax meal; use whole wheat flour; add 2 cups gold raisins, along with 2 or 3 large carrots peeled and grated. It makes exactly 30 muffins. I use kefir instead of buttermilk, but either would work fine. My oven is very accurate, and 18 minutes at 350 is perfect (but I live at high altitude, 5000 ft). Adding 1 cup chopped walnuts would be a great addition too, but I prefer not to add them. I intend to try the suggestion of using dried cranberries and chopped apple, instead of raisins and grated carrots. That sounds good too! It's very easy to halve this recipe. These muffins freeze very nicely.
     
  2. flatlanderinVT
    Amazing, moist muffins! I halved the recipe and added chopped 1/4 cup of oatmeal, almonds, craisins, cinnamon and ground ginger, subbed honey for molasses since that's what I had.
     
  3. kelly_howard24
    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.
     
  4. EnjoyingLife
    Great, easy recipe. I also used whole wheat pastry flour instead of white flour. They were delicious!
     
  5. rowver
    Best muffin recipe I have ever made - they rose nicely, look pretty, taste great. I also substituted brown sugar (3/4 cup) for the regular sugar as one of the previous reviewers suggested; added chopped apple and dried cranberries. Delicious!
     

RECIPE SUBMITTED BY

With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.
 
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