Healthy Bran Muffins
photo by PaulaG
- Ready In:
- 40mins
- Ingredients:
- 14
- Yields:
-
5-6 dozen
- Serves:
- 60
ingredients
- 3 cups natural bran
- 3 cups all-bran cereal or 3 cups 100% bran
- 2⁄3 cup wheat germ
- 3 cups boiling water
- 2 cups brown sugar
- 1 cup white sugar
- 1 cup butter (softened) or 1 cup margarine (softened)
- 1⁄2 cup molasses
- 4 eggs
- 4 cups buttermilk
- 5 cups all-purpose flour
- 3 tablespoons baking soda
- 2 teaspoons salt
- 1 1⁄2 - 2 cups raisins
directions
- Combine brans & wheat germ in a mixing bowl; stir in water & set aside.
- Cream sugars with margarine in a very large mixing bowl; beat in molasses & eggs.
- Combine buttermilk with remaining ingredients & add to sugar/egg mixture; stir until well blended.
- Cover the bowl & allow to stand in the refrigerator for 24 hours.
- Spoon into greased or lined muffin tins whenever you want a batch of fresh muffins - at this point, you can add fresh or frozen cranberries, blueberries, raspberries, pieces of banana or apple - use your imagination.
- Bake in preheated 350F oven for 22 - 25 minutes.
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Reviews
-
Since it is just the 2 of us, I cut the recipe in half and got exactly 2 1/2 dozen wonderful muffins. I tossed in dried cranberries instead of the raisins and used Splenda for the white sugar. These are nice and moist, having the right touches of sweetness. I have put them in a freezer bag and will microwave them a few seconds in the mornings and have wonderful hot muffins. Thanks!
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I'm cooking a breakfast for my 10 y.o. son's class on Friday, and I panicked just now when I almost didn't find this recipe. This recipe is that good. I keep plain batter in the fridge and decide which extras to add in each time I bake a few. I make banana nut, carrot cake, blueberry, cranberry walnut, date/raisin/nut....etc. Peach cobbler is going to be my new summer flavor. I kept a fresh bowl of batter on hand throughout most of this fall/winter, and my family frequently requested them for breakfast. I'm making them tonight with Greek honey in place of the molasses. I can't wait to taste them!
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Great recipe! I halfed the recipe thinking I would be the only one who would like bran muffins and it turns out that all three kids loved them! I throught the muffins into the freezer and now I have an easy breakfast on hand for those busy days. I plan to add this to my public OAMC breakfast cookbook, thanks!
Tweaks
-
Since it is just the 2 of us, I cut the recipe in half and got exactly 2 1/2 dozen wonderful muffins. I tossed in dried cranberries instead of the raisins and used Splenda for the white sugar. These are nice and moist, having the right touches of sweetness. I have put them in a freezer bag and will microwave them a few seconds in the mornings and have wonderful hot muffins. Thanks!
RECIPE SUBMITTED BY
In the words of Tracy Byrd, "I'm from the country & I like it that way"!!
On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges!
We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006.
I've participated in many contests & events here on Zaar but this is the first banner that I've posted. My thanks to Dreamgoddess for hosting the contest & SusieD for the banner design!
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