Best Bran Muffins Recipe
Best Bran Muffins Recipe photo by Taste of Home

Best Bran Muffins Recipe

Publisher Photo
Having these muffins for breakfast provides a good start to a busy day. My husband loves pineapple, which makes these muffins moist...and delicious!
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:18 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 18 servings

Ingredients

  • 1/2 cup old-fashioned oats
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup all-bran cereal
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 egg, beaten
  • 1/4 cup vegetable oil
  • 1/2 cup molasses
  • 3/4 cup buttermilk
  • 1 can (8 ounces) crushed pineapple in natural juice, undrained
  • 1/2 cup chopped nuts, dates or raisins

Nutritional Facts

One serving (prepared with nuts) equals 151 calories, 6 g fat (0 saturated fat), 16 mg cholesterol, 221 mg sodium, 22 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit.

Directions

  1. In a bowl, combine the first seven ingredients. Make a well in the center. Combine the egg, oil, molasses, buttermilk and pineapple with juice. Pour into well; mix just until dry ingredients are moistened. Stir in the nuts, dates or raisins.
  2. Fill 18 greased muffin cups two-thirds full. Bake at 400° for 12 minutes or until golden brown. Yield: 18 muffins.
Originally published as Best Bran Muffins in Country August/September 1992, p51

Nutritional Facts

One serving (prepared with nuts) equals 151 calories, 6 g fat (0 saturated fat), 16 mg cholesterol, 221 mg sodium, 22 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit.

Reviews for Best Bran Muffins

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Sep. 25, 2013 Edited Sep. 26, 2013

"I think this is a lovely, moist muffin. It's not too sweet. I used raisins but nuts would be nice too, I'm sure. Mine made 15 nice-sized muffins. I'll freeze these and make this again.As an update the next day, these froze really well and my husband liked them and he's not usually a fan of bran muffins. I followed the recipe exactly and used coconut oil instead of vegetable oil. A keeper!"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT