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

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

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° for 12 minutes or until golden brown.

Nutrition 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.

Reviews

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Average Rating:

Laurie

Oct 26, 2019

Very moist and naturally sweet without a sugary sweetness. Doubled recipe, it made 2 1/2 doz. Husband said to SAVE this recipe!
Mamabee62

Sep 25, 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!