02 February 2010

Bran Muffins


I was not looking forward to these muffins. Not that I was dreading them, I just wasn’t expecting great things from them. I was baking them because I recognize them as a popular choice for muffins, Martha White and Pillsbury have instant bran muffin mixes available and I just felt that I should give bran a try.

It was a huge surprise to me when as soon as they were cool enough to come out of the muffin pan I gobbled three of them up without the ability to stop myself or understand the trance I was under. I think it was the walnut pieces but I can’t be certain. However, I now understand why bran is a popular muffin choice. They are hearty and nutritious but also pack a surprisingly rewarding taste.

These are definitely being added to my muffin rotation. Quick, easy, delicious.

Bran Muffins

Prep time: 20 min

Bake time: 18-20 min

Yields: 1 dozen


1 1/2 cups wheat bran (Kellogg’s All Bran Cereal)

1 cup buttermilk

1/3 cup applesauce

1 egg

2/3 cup brown sugar

½ teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon cinnamon

½ teaspoon salt

¼ cup craisins

½ cup walnut pieces


1.) Preheat oven to 375 degrees F . Grease muffin cups or line with paper muffin liners.

2.) Mix together wheat bran and buttermilk; let stand for 10 minutes.

3.) Beat together applesauce, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder, cinnamon and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in craisins and walnuts; spoon batter into prepared muffin tins.

4.) Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.


You could use raisins, golden raisins, dates, pecans, or a variety of nuts or fresh or dried fruits to these muffins.


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