Bran Muffins - Quaker
"This is my alternate bran muffin recipe when I don't have sour cream on hand for recipe #307011. This is also very delicious and easy to make. Found on the box of Quaker's Natural Wheat Bran."
photo by Diana 2
- Ready In:
- 38mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
- 1⁄4 cup shortening
- 1⁄2 cup brown sugar
- 1⁄4 cup molasses
- 2 eggs
- 1 cup milk
- 1 1⁄2 cups wheat bran
- 1 cup flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 3⁄4 teaspoon salt
- 1⁄2 cup raisins (optional)
directions
- Preheat oven to 400*F. Line 12 muffin tins with paper liners.
- Cream together shortening and sugar.
- Add molasses and eggs, beating well.
- Add milk and bran.
- Mix together flour, baking powder, baking soda and salt. Add to the wet mixture.
- Stir in raisins, if using.
- Divide among the muffin tins and bake for 18 - 20 minutes.
Questions & Replies
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I can’t buy Quaker Wheat Bran in stores in Florida so use Bob’s Red Mill. I have made these muffins for years. Odd you see the muffins in Publix but you can’t buy the bran in the store all the time. In Canada it come in a green box. -
Do you make wheat bran anymore? I can’t get it where I live -
How long at 4oo deg for the bran muffins
Reviews
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I have made this recipe for 30 years. My mother used it too. My always favourite bran muffin recipe. Just make it as it's written and you can't go wrong. I have substituted dates for raisins and yummy too! -
I too have used this recipe since the early 80s and it is failproof. I mistakenly left the brown sugar out one time and they turned out fine. I never used the brown sugar again. I tend to use canola rather than shortening and that too lends itself to a nice muffin. <br/><br/>Another nice variation is to omit the molasses, and make the bran mixture a half and half concoction of wheat bran and wheat germ. Also very good. The variations are endless. -
I've used this recipe since the 70's. It is absolutely delicious: sweet enough, tasty, moist. I'm glad to see it included on Food.com.<br/>Gaye
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Excellent muffins! I did add 1 t. cinnamon and 1/2 c. blueberries. Will be great for breakfast. They were soft and moist, just the way I like muffins. Loved it.
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I have used this recipe since the 70’s.I ate it at a friend’s house and it has been my go to recipe ever since.She added 1 tsp of cinnamon as do I. I have used blueberries ,raisins, and even whole cranberries on occasion. It makes beautifully moist tasty muffins. However they never last long enough to get stale. My grandchildren love them and it is a great way to add fiber to their diet.
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RECIPE SUBMITTED BY
Diana 2
Canada
