Recipe: Basic but Beautiful Bran Muffins

One of the most popular search engine terms that come up repeatedly on this blog is for Bran Muffins and also a variety of similiar phrases.

I can relate to the popularity of these simple yet sumptuous muffins. I just love them and actually plan to make a batch later this afternoon.

Perhaps a good way LOL… balance out the guilt of also turning out a batch of JenJen’s Cocoa Cappuccino Cookies...sigh. Heh, what the heck, have to make the most of the cooler weather. Time to fire up the oven. I can feel a baking-binge coming on!!!

Hope you enjoy these muffins too, especially if you missed the recipe the first time around, way back in March. These are never-fail, super quick, moist, good on their own or with a bit of cream cheese or preserves. Satisfying and delicious.

 Even a bran muffin can be a beautiful thing!      🙂

DSCN0157.JPG Ready, set…….

DSCN0163.JPG  Fresh from the oven!

 DSCN0168.JPG Cool-down……  

I have always been a bran muffin fan as well as a veggie-lover, even as a kid. Overcooked carrots and canned peas were not enough of a detriment to keep me off the green garden path LOL…

Anyways, back to the muffins. This recipe is another staple from my collection. Great just the way they are or add variety with chopped pecans, dried cranberries, carob chips etc…instead of the raisins. Makes 10-12 large muffins. 

Extra-Easy, Extra-Moist Bran Muffins

 1/3 C. vegetable oil
1 large egg
4 T. dark brown sugar
1/3 C. molasses
1 ½ C. unbleached white flour
1 C. natural wheat bran (not cereal)
1 teas. EACH baking soda, baking powder, ground cinnamon
½ teas. sea salt
¾ C. plain yogurt (see variation below)
½ C. milk
1 C. raisins or chopped pecans (or a combination of both- to total 1 cup)  

Preheat oven to 400. Grease muffin tins thoroughly and set aside.
In a large bowl, combine first 4 ingredients.
In a medium-sized bowl, sift together the dry ingredients, adding the raisins if desired.
In a cup or small bowl, combine the yogurt and milk.
Add dry ingredients alternately with the yogurt/milk to the first ingredients, stirring JUST to combine, don’t over-mix, batter should be lumpy. Pour into prepared muffin tin, filling each cup approx. 2/3 full. Bake 15-20 minutes, until done.
Reduce heat to 375 after first 10 minutes if browning too fast. 

PS There are only 8 muffins in the photo because I made them extra-big LOL…One definitely makes a great breakfast to go!
-Substitute 1 ¼ C. buttermilk for the yogurt/milk.
-Add the grated zest of one large orange with the dry ingredients.
-Add dried cranberries instead of the raisins; walnuts instead of the pecans.



Reprinted from: Not Just for Vegetarians, Delicious Homestyle Cooking, the Meatless Way .   All rights reserved.

5 responses

  1. I have loved bran muffins for years, great post here and recipe. Love that you made them extra big!! Hee hee!! My first job working in the kitchen/dietary at a hospital for peeps with eating disorders and for alcohol/drug rehab, there used to be tons of spicy, wonderful, sweet and raisin-filled big ol bran muffins. (Seems the anorexics and bulimics, etc., would only eat those kind… we never had requests for blueberry, banana, etc.!) And these were sooooooo good. I didn’t make them, but i sure ate them!

  2. Right ON! Thanks for this! Once things cool off here in eastern PA, I’m going to have to get crackin’.

  3. I just did a search for a muffin recipe before I came over today!! I am on a muffin kick lately!!

  4. I just posted a muffin recipe too! looks like everyone has muffin fever


  5. A little late in the posting game…. but just wanted to say I made a batch of these last night and I’m hooked! The best bran muffins I think I’ve ever had. Yay!

Thanks so much for your comments!

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