Classic Bran Muffins

SUBMITTED BY: Janet Kalman Villada PHOTO BY: stareynoso

"A delicious source of fiber! My family have them almost every morning. Great healthy muffins! You may substitute dates for the raisins if you wish."

PREP TIME	20 Min
COOK TIME	20 Min
READY IN	40 Min

SERVINGS & SCALING

Original recipe yield: 1 dozen

USMETRIC

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INGREDIENTS

1 1/2 cups wheat bran
1 cup buttermilk
1/3 cup vegetable oil
1 egg
2/3 cup brown sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup raisins

READ REVIEWS (292)

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
Mix together wheat bran and buttermilk; let stand for 10 minutes.
Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

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REVIEWS

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Reviewed on Jan. 30, 2004 by JAMESMUM

Mmmm - these are good! I made 6 regular sized muffins and 12 mini muffins from a single batch of this batter, and was delighted to find that they tasted just like the bran muffins my mother used to make. Eat them warm with a slice of cheddar cheese - yummy! NOTE: The second time I made these, I did some substitutions: I replaced the oil with 1/3 cup applesauce; I replaced half the all-purpose flour with whole wheat flour; and I replaced the buttermilk with 1 tablespoon of lemon juice + enough nonfat milk to make one cup. They were still just as yummy as the first time!

24 users found this review helpful

Reviewed on Jan. 12, 2004 by LETTR6

Absolutely wonderful! I did make a few adjustments like other posters did: 1/3 c apple sauce for the oil, 2 egg whites for the 1 egg, 1 tbsp lemon juice with skim milk for the buttermilk, and cinnamon. I used post raisin bran for the bran (because it gets too soggy in milk; I was going to throw the box away) and picked out the raisins. These are very good and a great way to get a healthy dose of fiber.

11 users found this review helpful

Reviewed on Oct. 25, 2007 by DANSTENSEN

I’ve made this recipe every week since finding it. This is a great recipe on its own, but I’ve found it a wonderful launch into my own creativity in healthful cooking. I’ve seldom used oil with this recipe. I substitute applesauce, pumpkin, cooked and pureed carrots, squash, and banana, in place of oil. I often add pumpkin pie spice with the squash, carrots, or pumpkin, or cinnamon with the applesauce. I always add flax seed, and use half whole wheat flour and half unbleached. I seldom use all the sugar. I’ve substituted molasses or honey for the sugar, or just cut it in half. I make this recipe so frequently; I now stock fat free buttermilk. I don’t like raisins, and find myself adding shredded carrots, dates, pecans, walnuts, carob chips, and coconut, whatever I have on hand. Thank you Janet, my family truly enjoys this versatile recipe.

9 users found this review helpful

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