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

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
24
Yield:
2 dozen muffins
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease muffin pans or line with paper cups.

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  • 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.

  • 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.

Nutrition Facts

82 calories; protein 2.7g 6% DV; carbohydrates 14.7g 5% DV; fat 2.1g 3% DV; cholesterol 12.4mg 4% DV; sodium 150.9mg 6% DV. Full Nutrition
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Reviews (73)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/18/2003
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!!! Read More
(84)

Most helpful critical review

Rating: 3 stars
05/30/2003
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. Read More
(10)
89 Ratings
  • 5 star values: 42
  • 4 star values: 35
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 6
Rating: 5 stars
10/18/2003
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!!! Read More
(84)
Rating: 5 stars
01/09/2004
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. Read More
(46)
Rating: 4 stars
10/16/2004
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 Read More
(34)
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Rating: 5 stars
05/12/2005
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. Read More
(28)
Rating: 5 stars
07/24/2003
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. Read More
(16)
Rating: 5 stars
04/11/2006
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! Read More
(13)
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Rating: 3 stars
05/30/2003
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. Read More
(10)
Rating: 5 stars
08/17/2003
A nice muffin that isn't too sweet but very moist Read More
(9)
Rating: 4 stars
01/28/2003
Not bad at all. I used soya milk instead of buttermilk and also added some raisins... Read More
(9)
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