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Bran Muffins III
SUBMITTED BY:
SAUNDRA
PHOTO BY:
ESLP
"This is a very healthy bran muffin, with buttermilk and molasses, and also very good."
RECIPE RATING:
Read Reviews
(37)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
20 Min
READY IN
30 Min
Original recipe yield 2 dozen muffins
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 cups wheat bran
1/2 teaspoon salt
1 1/4 teaspoons baking soda
6 tablespoons molasses
2 cups buttermilk
1 egg, beaten
3 tablespoons butter, melted
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease muffin pans or line with paper cups.
In a large bowl, combine all purpose flour, whole wheat flour, wheat bran, salt and baking soda. Add molasses, buttermilk, egg and butter; stir just to moisten. Scoop batter into prepared muffin pans. Cups should be 2/3 to 3/4 full.
Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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REVIEWS
Reviewed on Oct. 18, 2003 by ANNACAROLYN
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ANNACAROLYN
Oct. 18, 2003
Definitely a GREAT breakfast muffin... my batch turned out perfectly moist, but i did make a few changes. Instead of buttermilk, I used two cups of plain yogurt, and i replaced two tablespoons of butter with two tablespoons of apple sauce. I added half a cup of raisins which upped the sweetness. Chopped dates would probably work too. Like others, I added brown sugar: a 1/4 cup. I also used a little more whole wheat flour and a little less white flour. Finally, instead of an egg, I used egg replacer. The mix was not extremely wet and i was worried the muffins would be a little dry, but they werent at all!!!
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22 users found this review helpful
Definitely a GREAT breakfast muffin... my batch turned out perfectly moist, but i did make a...
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Reviewed on Jan. 9, 2004 by FRANCONIA57
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FRANCONIA57
Jan. 9, 2004
These muffins are extremely moist and delicious. I added 1/2 c. raisins, 1/4 c. brown sugar, 1/2 t. cinnamon, 1/4 t. nutmeg and 1/4 t. cloves. I will definitely make them again.
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14 users found this review helpful
These muffins are extremely moist and delicious. I added 1/2 c. raisins, 1/4 c. brown sugar,...
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Reviewed on Jul. 24, 2003 by
Karen
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Karen
Jul. 24, 2003
I was worried that these wouldn't be sweet enough so I added .5 cup of brown sugar. I like that they make 2 dozen muffins. One dozen in a recipe just isn't enough. The kids ate them up like crazy so these are definitely a keeper.
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11 users found this review helpful
I was worried that these wouldn't be sweet enough so I added .5 cup of brown sugar. I like...
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Reviewed on Oct. 16, 2004 by WENDY57
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WENDY57
Oct. 16, 2004
good, healthy muffin. I made few slight changes. Replace wheat bran with 1 c wheat bran and 1/2 c flax seed (ground). Replace 6 TBS molasses with 4 TBS molasses and 2 TBS honey. Also add 2 ripe bananas. very moist with good flavor
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8 users found this review helpful
good, healthy muffin. I made few slight changes. Replace wheat bran with 1 c wheat bran and...
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Reviewed on May 12, 2005 by LIZZZIE1
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LIZZZIE1
May 12, 2005
I have been using this recipe for over one year ~ I scaled it up to make 48, which I freeze 7 per bag ~ and I find that they are delicious and very healthy. I also add crushed walnuts (3 cups), which adds extra taste and texture, as well as nutrition. These are the best muffins I have ever tasted.
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7 users found this review helpful
I have been using this recipe for over one year ~ I scaled it up to make 48, which I freeze 7...
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Reviewed on May 30, 2003 by DREW810
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DREW810
May 30, 2003
Moist, with a nice texture, but I thought it needed a bit of sweetness. I think I'll try again with a bit of honey or sugar.
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7 users found this review helpful
Moist, with a nice texture, but I thought it needed a bit of sweetness. I think I'll try...
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Reviewed on Apr. 11, 2006 by LUVMYBOYS
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LUVMYBOYS
Apr. 11, 2006
Yum! It totally worked for me but with some vital changes-used whole wheat pastry for the white flour, added 1/2 cup Splenda & 1/2 cup brown sugar, 2 tsp cinn & used honey instead of molasses. I also used applesauce for the butter. Don't worry about these changes upping the calories-it stays low & I got 24 muffins out of this. Loved the healthy ingredients. Thanks so much!
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6 users found this review helpful
Yum! It totally worked for me but with some vital changes-used whole wheat pastry for the...
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Reviewed on Jan. 28, 2003 by
Lola
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Lola
Jan. 28, 2003
Pretty amazing. I added about 3 tablespoons of brown sugar though. They taste wonderful and they are so moist! I bake about 3 dozen muffins every week and these will become a regular pick. Thanks!
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5 users found this review helpful
Pretty amazing. I added about 3 tablespoons of brown sugar though. They taste wonderful and...
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Reviewed on Aug. 17, 2003 by
pamjlee
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pamjlee
Aug. 17, 2003
A nice muffin that isn't too sweet but very moist
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4 users found this review helpful
A nice muffin that isn't too sweet but very moist
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Reviewed on Jan. 28, 2003 by NICLEV
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NICLEV
Jan. 28, 2003
Not bad at all. I used soya milk instead of buttermilk and also added some raisins...
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4 users found this review helpful
Not bad at all. I used soya milk instead of buttermilk and also added some raisins...
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