Best Bran Muffins Recipe

5 1 2
Best Bran Muffins Recipe
Best Bran Muffins Recipe photo by Taste of Home
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Best Bran Muffins Recipe

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5 1 2
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Having these muffins for breakfast provides a good start to a busy day. My husband loves pineapple, which makes these muffins moist...and delicious!
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 cup rolled 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

Directions

In a mixing bowl, combine first seven ingredients. Make a well in the center. Combine the egg, oil, molasses, buttermilk and pineapple with juice. Pour into well; mix until dry ingredients are moistened. Stir in nuts, dates or raisins. Fill 18 greased muffin cups 2/3 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

1 each: 151 calories, 6g fat (0 saturated fat), 16mg cholesterol, 221mg sodium, 22g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit.

  • 1/2 cup rolled 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
  1. In a mixing bowl, combine first seven ingredients. Make a well in the center. Combine the egg, oil, molasses, buttermilk and pineapple with juice. Pour into well; mix until dry ingredients are moistened. Stir in nuts, dates or raisins. Fill 18 greased muffin cups 2/3 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

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MY REVIEW
Mamabee62 User ID: 6810271 15222
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!"

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