These Dark Bran Muffins are similar to the ones from The Joy of Cooking, but I added a little vanilla and cinnamon.
This batch was as delicious as the last bran muffins I made, but with less fat.
The recipe below gives you a full batch but it halves easily. For half an egg, crack one egg into a bowl, mix it with a fork and measure out about 2 tablespoons. The batter is also flexible in that you can cover the bowl, chill overnight, then bake the muffins the next morning.
Dark Bran Muffins
2 cups all purpose flour or 2 cups whole wheat pastry (9 oz total)
1 1/2 cup wheat bran
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
4 tablespoons melted butter ( I use 1/4 cup oil instead)
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 large egg
1/2 cup mild molasses
2 cups buttermilk
Preheat oven to 350 degrees F. Line 16 muffin cups with paper liners.
Combine flour, bran, baking soda, salt and cinnamon and stir well.
Whisk melted butter, sugar, vanilla, egg, molasses and buttermilk together in a large mixing bowl. Add dry ingredients and stir until moistened. Divide batter evenly among muffin cups – it should come almost to the top.
Bake 15-18 minutes or until muffins appear done
Makes 16
Susan McCormick says
May 3, 2017 at 6:25 pmAnna,
Just wanted to thank you again for creating such a wonderful book. I made the Outrageous Bourbon Brownies last week, and they were totally addictive. I made the cherry cheesecakes (18 of them) yesterday, there are two left today, and 3 people live here. You do the math. Love your book!
Susan McCormick
Katrina says
June 9, 2008 at 10:19 amThe muffins are good, although I could have sworn I had wheat bran and I can’t find it anywhere. So I used some All Bran I had bought a few months ago, for the same purpose, making bran muffins and hadn’t done it yet. I used 1/4 cup Egg Beater, whole wheat pastry flour and made my own buttermilk with skim milk and vinegar. Mine look a little different from yours (yours look better and more moist) but they taste great to me! I also added 1 cup raisins. Thanks for the recipe to go by.
I’ve also just finished making Mrs. Baron’s chocolate cookies. Um, yum! These are great and I don’t really care for a chocolatey, chocolate cookie. They ARE rich, especially mine, the only cocoa I had left was Hershey’s Special Dark. With half the dough, I added peanut butter chips and darn it all these are good. I’m not eating any though. Just a taste and that’s it! Back to low fat……we’ll see if I can try the tahini ones today. Let you know.
Anna says
June 9, 2008 at 9:02 amThanks Katrina,
Joy of Cooking used granulated, I used brown. I think the brown makes the muffins moister, but the granulated gives them less of a molasses flavor. So either is okay.
Katrina says
June 9, 2008 at 8:11 amHey, your recipe says granulated sugar in one place and brown sugar in another. I’m going with brown.
VeggieGirl says
June 9, 2008 at 7:07 amThose muffins will be great for Fuzz to take to day camp – great snack!
I’m with Claire and J – blueberries would be a FABULOUS addition to the muffins! :0)
J says
June 9, 2008 at 7:05 amI am so with Claire…. and I have blueberries in the fridge!
Oh, yum!
Claire says
June 8, 2008 at 9:07 pmOooo…these look so good! I love bran muffins. I wonder if adding blueberries to them would be weird.
Katrina says
June 8, 2008 at 8:56 pmI am a sucker for bran muffins. You wouldn’t know it, you’d think I was a sucker for all things chocolate, well, okay, that too, but love bran muffins! Hmmm.