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Moist Bran Muffins Recipe

"My family will eat anything that has chocolate chips in it. These muffins are no exception," explains Shirley Oakman from Calgary, Alberta. If you would prefer, stir raisins into the muffin batter instead of adding chocolate chips.

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Moist Bran Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 24 Servings

15 18 33

Ingredients

1 cup butter, softened
2 cups packed brown sugar
2 tablespoons molasses
2-3/4 cups all-purpose flour
1-1/2 cups wheat bran
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 eggs
2 cups buttermilk
2 cups semisweet chocolate chips or raisins

Directions

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses. Combine the dry ingredients. Combine eggs and buttermilk; add to creamed mixture alternately with dry ingredients and mix well. Stir in chocolate chips.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Yield: 2 dozen.

Editor's Note: This recipe was tested with Red Mill wheat bran.

Nutritional Facts 1 serving (1 each) equals 282 calories, 13 g fat (7 g saturated fat), 39 mg cholesterol, 196 mg sodium, 42 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Moist Bran Muffins in Quick Cooking March/April 2004, p44

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Moist Bran Muffins

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(1-1) of 1 reviews

Reviewed on Jan. 11, 2011 by dylan's mama

these muffins are good, but not exceptional. I substituted oil for the butter and only used 1/2 the amount of sugar to make them healthy, otherwise they are definately NOT healthy. Next time I'd substitute whole wheat flour for 1/2 the white flour too.