Recipe by Tammy
"A bran muffin made with buttermilk and golden raisins. This is a recipe that is a combination of a variety of trials and errors. It is the only bran muffin recipe my husband likes."
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1 1/4 cups
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!
Well , I always feel pretty lame rating a recipe low when everyone else rates it high.....but, this was bad.
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!
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!
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.
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Bran Muffins a la Brian
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 91
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These muffins are so moist and flavorful, you won't believe they're healthy, too!