Healthy Bran Muffins

"After trying a couple of these muffins, I got the recipe from my friend Judy. It makes a large quantity but the mixture can be kept in the refrigerator for up to a month. That sure makes it easy to have fresh, warm, healthy muffins for brekkie or a snack! Timing doesn't include standing."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
photo by  Pamela photo by  Pamela
photo by  Pamela photo by  Pamela
photo by CountryLady photo by CountryLady
photo by CountryLady photo by CountryLady
Ready In:
40mins
Ingredients:
14
Yields:
5-6 dozen
Serves:
60
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ingredients

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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

  1. 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!
     
  2. 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!
     
  3. 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!
     
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Tweaks

  1. 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! <img src="http://i48.photobucket.com/albums/f249/Dreamgoddess555/Narrow1-1.jpg">
 
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