Bran Muffins III Recipe -
Bran Muffins III Recipe
  • READY IN 30 mins

Bran Muffins III

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 dozen muffins Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
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!!!

Most Helpful Critical Review
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.

Jan 09, 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.

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

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.

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.

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!

Jan 28, 2003

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


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  • Calories
  • 82 kcal
  • 4%
  • Carbohydrates
  • 14.7 g
  • 5%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 2.1 g
  • 3%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 151 mg
  • 6%

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

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