Chocolate Bran Muffins

Name: Chocolate Bran Muffins
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 2 dozen.
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 large Nellie’s Free Range Eggs; 2 cups buttermilk; 2 cups semisweet chocolate chips or raisins

"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.

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 large Nellie’s Free Range 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 in the center comes out clean. Cool 5 minutes before removing from pans to wire racks.

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

Nutrition Facts

1 each: 282 calories, 13g fat (7g saturated fat), 39mg cholesterol, 196mg sodium, 42g carbohydrate (28g sugars, 3g fiber), 4g protein.

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

Reviews

My Review

Click stars to rate

Average Rating:

dylan's mama

Jan 11, 2011

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.