Not Your Typical Bran Muffin

Apparently, John’s mother used to be a wonderful cook. I say apparently because by the time I met her, she was in a home after having had numerous strokes. John has quite a few recipes of hers and this past week he found a bran muffin recipe that he remembers her making.

When I think of bran muffins, I think of the dark brown kind. You know the ones, right? Filled with molasses and sugar and who knows what else? This recipe is different. It still has the bran and the molasses, but no added sugar. And, they’re not that typical deep brown colour.

These muffins are definitely not your typical coffee shop bran muffin, but they are nice, light and tasty. They would also be easy to “dress up” by adding diced apples, chopped dates, walnuts… whatever you like in your bran muffins.

Joan’s Buttermilk Bran Flake Muffins

[printable version]

  • 1 cup bran flakes
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • pinch of salt
  • 1 beaten egg
  • 2 tbsp. oil (I used olive oil)
  • 1/4 cup molasses
  • 1 1/2 cup buttermilk
  • 1/3 cup raisins (or chopped daates)

Combine all dry ingredients in a large bowl. Combine the wet ingredients in another bowl. Pour the wet ingredients into the dry ingredients, then add the raisins.

Fill muffin tins and bake at 400ºF for 15-20 minutes.


2 responses

  1. Hello Ev. I realize this was a rather dated post, but never too late to comment on a good thing when one happens upon it. These were lovely. I had a few items on hand in the kitchen that were nearing their “must use” time, so tossed them in for good measure and a little experimentation. A single overripe banana, leftover canned pears that I pureed (only because there were here and I had no applesauce), and a bit of grated orange (minneola) rind. And because I live in the deep South in the U.S. (New Orleans), also had no molasses, so instead used Steen’s pure sugar cane syrup (very dark much like molasses). Now, I just need to get these babies out of here before I eat every blasted one of them! 🙂 Thank you for sharing this. A wonderful recipe.

  2. I’m pleased that you took the time to comment! And I’m happy you played with the recipe and made it your own. This is one of those recipes that is open to adding other ingredients, isn’t it? So glad you enjoyed the muffins!

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