Recipe by SAUNDRA
"This is a very healthy bran muffin, with buttermilk and molasses, and also very good."
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whole wheat flour
1 1/2 cups
1 1/4 teaspoons
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!!!
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.
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 ripe bananas.
very moist with good flavor
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.
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.
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!
Not bad at all. I used soya milk instead of buttermilk and also added some raisins...
* Percent Daily Values are based on a 2,000 calorie diet.
Bran Muffins III
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 19
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These muffins are full of fiber, yet are also moist and very tasty.
These muffins are so moist and flavorful, you won't believe they're healthy, too!
A great breakfast or lunch recipe for leftover quinoa.