Deep Dark Old Recipe Bran Muffins Recipe

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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!

—anpa

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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.

—Heather Joy

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35 Ratings

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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.

—MIKEY

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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!

—008cats

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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!

—AnnetteRose

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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.

—leanergourmet

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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!

—shoshi

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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!

—Netsy3

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Nutrition

Calories
136 kcal
7%

Carbohydrates
26.8 g
9%

Cholesterol
24 mg
8%

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.

Nutritional Information

Deep Dark Old Recipe Bran Muffins

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 136
Calories from Fat: 27

% Daily Value *
Total Fat 3g 5 %
Saturated Fat 0.8g 4 %
Cholesterol 24mg 8 %
Sodium 266mg 11 %
Potassium 246mg 7 %
Total Carbohydrates 26.8g 9 %
Dietary Fiber 3.9g 16 %
Protein 3.8g 8 %
Sugars 11.9g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 6 %
Iron 17 %
Thiamin 14 %
Niacin 21 %
Vitamin B6 10 %
Magnesium 24 %
Folate 16 %

* 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.