Deep Dark Old Recipe Bran Muffins Recipe - Allrecipes.com
Deep Dark Old Recipe Bran Muffins Recipe
  • READY IN hrs

Deep Dark Old Recipe Bran Muffins

Recipe by  

"Ever wanted to make the really dark bran muffins that have more bran than flour in them? This recipe has been in the family for years and has the date 1910 on the original paper the recipe was written on!! You will NOT be disappointed. Instead of raisins, try using dates, prunes, figs, blueberries, or nuts."

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Ingredients Edit and Save

Original recipe makes 18 muffins Change Servings

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease 18 muffin cups, or line with paper muffin liners. Whisk the bran, flour, salt, and baking soda in a mixing bowl; set aside.
  2. Beat the eggs in a mixing bowl. Whisk in the buttermilk, sugar, molasses, and melted shortening until smooth. Stir in the bran mixture along with the raisins until no dry lumps remain. Pour into the prepared muffin tins, filling them no more than 2/3 full.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 1 hr 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 29, 2010

I was excited to try this recipe, since it is hard to find the dark bran recipe, and although I wasn’t blown away, they were not a disappointment. I did make some changes: I substituted the buttermilk with plain yogurt, the white sugar for brown, and shortening for margarine (trying to make them even more healthy). I also opted for blueberries rather than the raisins. I loved how moist they were inside, with a nice crust on top, and they expanded really nicely. I did think that the molasses taste was a little strong for me, and I like molasses, but after serving them at my 2 ½ year old’s play date, both the kids and moms really liked the flavour. I think next time I will half the molasses and put some applesauce in and see how it works. Definitely a great, high-fiber snack for kids and adults alike!

 
Most Helpful Critical Review
May 01, 2012

Not quite enough flavor yet but with some simple adjustments I'm pretty sure this can be a 5 star recipe (less salt, more fruit - apples seem like a good idea, some whole wheat flour). Worth playing with as the bran and molasses combo are exactly what I've been looking for.

 
Mar 23, 2011

HOLY YUMTASTIC!!!! By far the best bran muffin I've ever had, will need to be buying bran by the truckload now haha. I actually omitted the sugar and oil, and added in a shredded apple to make up for it in terms of moistness. They were fantastically moist and tasty. Will make again and again.

 
Mar 05, 2010

I am really enjoying this for the second time - right now! I used spelt bran; let any bran soak for a few minutes in the bowl of wet ingredients so it's nice and moist coming out of the oven. I also used a buttermilk/yogurt combo, and a healthy oil because I hate measuring solid shortening. If you are not a bran muffin purist (mine is in a loaf), I recommend adding an additional cup of dried fruit (apricots, prunes) and nuts. Oh, and I like molasses so I increased to 1/3 cup. Good!

 
Oct 27, 2010

These turned out great! Being on the healthy and frugal side here is the substitution I made instead of using white sugar and molases: I had in the fridge some "fiber bomb"* (I'll post recipe right away) which is dried fruit simmered in plain water until they turn syrupy. I measured the fruit syrup to 3/4 cup and chopped 1/2 cup of the fruit right on the dry ingredients and tossed (or they would drop to the bottoms of the muffins during baking). Healthfully fruity and moistly dark.

 
Mar 29, 2010

It was nice to find a recipe that didn't call for bran ceral. I am following a low GI diet so I made a few changes and the muffins came out great! First I changed the all-purpose flour to whole wheat flour, I also used 1 cup oat bran and 1 1/2 cups wheat bran, I changed the shortening to heart healthy canola oil and the sugar to splenda. I increased the baking soda to 2 teaspoons and the buttermilk to 1 3/4 cups. I also added 1t of vanilla, 1t of cinnamon, 1/2t ginger, clove, nutmeg. I also added 1/2 cup chopped walnuts. Even though I made so many changes it was a great starter recipe! I will be using it in the future. Thanks!

 
Nov 10, 2010

a great start to a recipe. I solved the dryness problem that was encountered by so many reviewers by substituting one 16-ounce can of pumpkin for the equivalent volume of buttermilk, and they were extremely moist. Also I used oat flour and doubled the molasses and tossed in 1/3 cup of bittersweet chocolate mini-chips. Yummy!

 
Jun 01, 2011

Awesome! I used whole wheat, millet and oat flours in place of the all purpose flour. Left out the white sugar (with the raisins, plenty sweet enough for me) and used coconut oil in place of the vegetable shortening. Deep, Dark and Wholesome - love it!

 

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Nutrition

  • Calories
  • 136 kcal
  • 7%
  • Carbohydrates
  • 26.8 g
  • 9%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 3 g
  • 5%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 266 mg
  • 11%

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

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