Bran Muffins

by Rachel on May 6, 2012

Bran Muffin

My husband would be happy if these high protein, high fiber (that’s the real key) muffins were in our house EVERY DAY. Much as I live to meet his every need, I cannot quite keep up the required Bran Muffin pace. I go in fits and spurts of having these around. The batter freezes well so I double the recipe, divide the batter into thirds, and freeze two containers – baking the remaining third of the batter. The only pain about this recipe is that you do have to put the batter together the day before you plan to bake it. This recipe is adapted from a recipe included in a Junior League Cookbook called Gourmet LA published here in Los Angeles in 1988. The book has been out of print for 2o years, but appears to be available online at a few used book sites (not Amazon). It is one of my favorite cookbooks. I still find it fresh and interesting 25 years later. Special thanks to my longtime friend Nanette who gave me the book more than 20 years ago!

Bran Muffins (12-18 muffins)

  • 1 cup brown sugar
  • ¾ tsp salt
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2½ cups bran
  • 1½ cups oats (not instant)
  • 1 cup all-purpose flour
  • 1⅓ cup whole wheat flour
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅔ cup canola oil
  • ½ cup honey
  • ¼ cup molasses
  • 1 teaspoon vanilla
  • 4 eggs
  • 16 oz of plain nonfat yogurt
  • 1 cup buttermilk
  • ½ cup unsweetened applesauce
  • ¼ cup apple cider (or apple juice, or even cranberry juice)
  • 1 cup yellow raisins

You’ll need to start this recipe the day before you plan to bake the muffins. If you don’t the bran and the oats will be dry and tough. The muffins will be far more moist if you start the day before.

Combine brown sugar, salt, baking soda, baking powder, bran, oats, flour, whole-wheat flour, cinnamon, and nutmeg in a large mixing bowl. Set aside.

Combine the remaining ingredients. (Just a quick note on measuring honey – it sticks in the measuring cup and is a royal pain in the neck – try spraying your measuring cup with a little vegetable spray first – the honey will slip right out) Fold the yogurt mixture gently into flour mixture until all of the dry ingredients are moistened.

Cover your mixing bowl and refrigerate overnight.

When you are ready to bake the ovens preheat oven to 375 degrees.

Spray vegetable spray into the muffin cups. I’ve tried oil or butter in the muffin tins instead of vegetable spray, but the muffins always stick. They only thing that seems to work is vegetable spray.

Pour batter into prepared muffin cups. Do not overfill the cups. The muffins rise quite a lot while baking. Bake for 25 minutes or until edges start to brown and when a cake tester comes out clean. Don’t overbake these muffins. They are super moist and delicious if you bake them properly. Overbaking will make them dry and tough.

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