Bran Muffins a la Brian Recipe

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Most Helpful Positive Review

Jan 14, 2007

These muffins are delicious! Very moist with a hint of sweetness, and the molasses give the muffins a great rich flavor. I've made these a number of ways and like them best when adding 3/4 cup of quick oats to the dry ingredients for the base muffin. A mashed banana added to the bran/buttermilk mixture is yummy. I have also added a teaspoon of blackberry butter (can get from an Amish store) or any fruit jam to each muffin tin in between scoops of batter in each muffin tin for a nice filling. I have also substituted unsweetened dried apples (soaked in the butter milk for 10 minutes before adding the wheat bran) or a fresh chopped apple for the raisins and it came out great. For a nutritious breakfast, I like to eat these muffins split and spread with almond butter (or peanut butter) with a banana on the side and a glass of milk. A great way to start the day!

—northern exposure

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Most Helpful Critical Review

Aug 08, 2008

Well , I always feel pretty lame rating a recipe low when everyone else rates it high.....but, this was bad.

—t_jones

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40 Ratings

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Sep 17, 2006

Excellent muffins! I like the gooey bran muffins from Mimi's Cafe, but my husband thinks they're too heavy. This recipe had all the sweetness, but was just moist instead of dense. I did use applesauce instead of oil, white whole wheat flour (from King Arthur) instead of all purpose, and increased the molasses to 2 tbsp. and the golden raisins to about 3/4 cup. Baked in jumbo muffin tin (six giant muffins) at 375 for about 25 minutes. Yummy!

—So many recipes ...

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Feb 25, 2009

Excellent recipe! My man and I love it as a low fat snack. I substitute the oil with apple sauce, use low fat buttermilk and typically add a bit more raisins. To switch things up as I make at least a batch a week, I will sometimes use honey instead of molasses and blueberries with cranberries instead of raisins. Thanks so much for this now staple recipe!

—Crystal Craig

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Oct 23, 2006

This is the best muffin recipe! I'm starting a small muffin and orange juice business and using these muffins. I wish that I was one of my customers. I've tried these muffins.

—Jeff

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Jun 16, 2005

Simply delicious. I chose this recipe over the "Classic Bran Muffins" because this one had a little more sugar and molasses that I thought would make a sweeter muffin. I was right. This has the right amt of sweetness. The other recipe would not have enough. Also, left out raisins, don't like them. Overall, moist and wonderful.

—LUVJEZUZ

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Feb 02, 2011

Made exactly according to the recipe (except I used currants, rather than raisins, 'cause that's what I had). Tasty and nicely sweet, in a bran-muffin kind of way. Thanks! People need to realize that bran muffins seldom rise much above the rim of the tin ... it's the nature of the beast.

—HSILCOX

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Oct 13, 2009

This recipe is awesome! I didn't have buttermilk on hand, but substituted 1tsp of white vinegar in 1 cup milk (let stand for 5 minutes after mixing). Light, fluffy and moist!

—HADRAKE

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Nutrition

Calories
223 kcal
11%

Carbohydrates
33.1 g
11%

Cholesterol
18 mg
6%

Fat
10.1 g
15%

Fiber
3.1 g
13%

Protein
3.5 g
7%

Sodium
265 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Bran Muffins a la Brian

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 223
Calories from Fat: 91

% Daily Value *
Total Fat 10.1g 15 %
Saturated Fat 1.7g 9 %
Cholesterol 18mg 6 %
Sodium 265mg 11 %
Potassium 213mg 6 %
Total Carbohydrates 33.1g 11 %
Dietary Fiber 3.1g 13 %
Protein 3.5g 7 %
Sugars 19.4g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 8 %
Iron 15 %
** Thiamin 13 %
Niacin 18 %
Vitamin B6 8 %
Magnesium 18 %
Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.