Bran Muffins III

Bran Muffins III

SAUNDRA

"This is a very healthy bran muffin, with buttermilk and molasses, and also very good."
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Ingredients

30 m servings 82 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 82 kcal
  • 4%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 14.7g
  • 5%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 151 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin pans or line with paper cups.
  2. 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.
  3. 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.

Reviews

Read all reviews 69
  1. 84 Ratings

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Most helpful positive review

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 o...

Most helpful critical review

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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Least positive
Newest

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 o...

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.

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 rip...

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),...

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 craz...

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...

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.

Not bad at all. I used soya milk instead of buttermilk and also added some raisins...

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. Thank...

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