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Best Bran Muffins

Name: Best Bran Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 18 muffins.
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 large 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

4 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

18 muffins

Having these muffins for breakfast provides a good start to a busy day. My husband loves pineapple, which makes these muffins moist...and delicious!

Best Bran Muffins Recipe photo by Taste of Home

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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 large 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 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.
Fill 18 greased muffin cups two-thirds full. Bake at 400° until golden brown, 12 minutes.

buttermilk

To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.

Nutrition Facts

1 muffin: 151 calories, 6g fat (1g saturated fat), 11mg cholesterol, 194mg sodium, 22g carbohydrate (9g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.