A bran muffin made with buttermilk and golden raisins. This is a recipe that is a combination of a variety of trials and errors. It is the only bran muffin recipe my husband likes.

Tammy

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper muffin liners. In a small bowl, mix together the wheat bran and buttermilk. Set aside to soak until thickened, about 10 minutes.

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  • In a large bowl, use an electric mixer to blend together the brown sugar, vegetable oil, egg and molasses. Stir in the bran mixture. Combine the flour, baking powder, baking soda and salt; stir into the batter until just moistened. Mix in raisins. Spoon batter into muffin cups, filling 3/4 full.

  • Bake for 15 to 20 minutes in the preheated oven, until the tops spring back when lightly pressed.

Nutrition Facts

223 calories; protein 3.5g; carbohydrates 33.1g; fat 10.1g; cholesterol 16.3mg; sodium 264.6mg. Full Nutrition
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Reviews (45)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/14/2007
These muffins are delicious! Very moist with a hint of sweetness and the molasses give the muffins a great rich flavor. I've made these a number of ways and like them best when adding 3/4 cup of quick oats to the dry ingredients for the base muffin. A mashed banana added to the bran/buttermilk mixture is yummy. I have also added a teaspoon of blackberry butter (can get from an Amish store) or any fruit jam to each muffin tin in between scoops of batter in each muffin tin for a nice filling. I have also substituted unsweetened dried apples (soaked in the butter milk for 10 minutes before adding the wheat bran) or a fresh chopped apple for the raisins and it came out great. For a nutritious breakfast I like to eat these muffins split and spread with almond butter (or peanut butter) with a banana on the side and a glass of milk. A great way to start the day! Read More
(29)

Most helpful critical review

Rating: 2 stars
08/09/2008
Well I always feel pretty lame rating a recipe low when everyone else rates it high.....but this was bad. Read More
(16)
49 Ratings
  • 5 star values: 40
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
01/14/2007
These muffins are delicious! Very moist with a hint of sweetness and the molasses give the muffins a great rich flavor. I've made these a number of ways and like them best when adding 3/4 cup of quick oats to the dry ingredients for the base muffin. A mashed banana added to the bran/buttermilk mixture is yummy. I have also added a teaspoon of blackberry butter (can get from an Amish store) or any fruit jam to each muffin tin in between scoops of batter in each muffin tin for a nice filling. I have also substituted unsweetened dried apples (soaked in the butter milk for 10 minutes before adding the wheat bran) or a fresh chopped apple for the raisins and it came out great. For a nutritious breakfast I like to eat these muffins split and spread with almond butter (or peanut butter) with a banana on the side and a glass of milk. A great way to start the day! Read More
(29)
Rating: 2 stars
08/08/2008
Well I always feel pretty lame rating a recipe low when everyone else rates it high.....but this was bad. Read More
(16)
Rating: 5 stars
09/17/2006
Excellent muffins! I like the gooey bran muffins from Mimi's Cafe but my husband thinks they're too heavy. This recipe had all the sweetness but was just moist instead of dense. I did use applesauce instead of oil white whole wheat flour (from King Arthur) instead of all purpose and increased the molasses to 2 tbsp. and the golden raisins to about 3/4 cup. Baked in jumbo muffin tin (six giant muffins) at 375 for about 25 minutes. Yummy! Read More
(12)
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Rating: 5 stars
02/25/2009
Excellent recipe! My man and I love it as a low fat snack. I substitute the oil with apple sauce use low fat buttermilk and typically add a bit more raisins. To switch things up as I make at least a batch a week I will sometimes use honey instead of molasses and blueberries with cranberries instead of raisins. Thanks so much for this now staple recipe! Read More
(9)
Rating: 5 stars
10/23/2006
This is the best muffin recipe! I'm starting a small muffin and orange juice business and using these muffins. I wish that I was one of my customers. I've tried these muffins. Read More
(7)
Rating: 5 stars
02/02/2011
Made exactly according to the recipe (except I used currants rather than raisins 'cause that's what I had). Tasty and nicely sweet in a bran-muffin kind of way. Thanks! People need to realize that bran muffins seldom rise much above the rim of the tin... it's the nature of the beast. Read More
(7)
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Rating: 4 stars
06/17/2005
Simply delicious. I chose this recipe over the "Classic Bran Muffins" because this one had a little more sugar and molasses that I thought would make a sweeter muffin. I was right. This has the right amt of sweetness. The other recipe would not have enough. Also left out raisins don't like them. Overall moist and wonderful. Read More
(7)
Rating: 5 stars
10/13/2009
This recipe is awesome! I didn't have buttermilk on hand but substituted 1tsp of white vinegar in 1 cup milk (let stand for 5 minutes after mixing). Light fluffy and moist! Read More
(6)
Rating: 5 stars
03/13/2012
These muffins are AWESOME. The changes I make: 'sour milk' instead of buttermilk (1 tablespoon apple cider vinegar with 1 cup 1% milk) unsweetened applesauce instead of oil decrease brown sugar to 1/2 cup (or even a little less) whole wheat flour instead of all-purpose. They are delicious and very nutritious! Read More
(6)
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