Wednesday, March 2, 2011

Bran Muffins

Hi, hope you're keeping warm. It's cold today! Brrrr!

Had a hankerin' for some muffins so I baked some bran muffins. I had some All Bran cereal I needed to use up. No one likes it for breakfast.

These muffins were supposed to be regular sized, but I made 6 jumbo muffins instead. I think it took about 27 minutes to bake at 375. I was surprised at how little they rose. But that didn't seem to affect the texture. They weren't dense.

They are good. The only change I made in the recipe was that I added 1/2 cup peanut butter chips. It was all I had. I didn't have any dried fruit or I would have put that in.

They turned out fine. Not dry or overly sweet. I would definately make these again.


classic bran muffins ( from

1 1/2 cups wheat bran
1 cup buttermilk
1/3 cup vegetable oil
1 egg
2/3 cup brown sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup raisins
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
Mix together wheat bran and buttermilk; let stand for 10 minutes.
Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

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