I’m parking Coarse Bran Muffins here for anyone interested. These bran muffins are pretty good! I like them because they have a good balance of all the best bran muffin elements. They’re slightly coarse, not too sweet and they have relatively high tops.
Not Too Sweet and Lower in Fat
Given the lack of sweetness, Coarse Bran Muffins benefit from the addition of raisins or possibly other types of dried fruit. I also like to throw a few sliced almonds on top for a little extra crunch, but those are completely optional. Also, this recipe only has 3 tablespoons of oil so the muffins are lower in fat than some others. They’re good with or without a little pat of butter.
- 1 cup AP, Bread or white whole wheat flour (140 grams)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups unprocessed wheat bran (100 grams)
- 1 1/4 cups buttermilk (280 grams)
- 2 large eggs
- 3 tablespoons vegetable oil
- 1/4 cup molasses (80 grams)
- 1/4 cup packed light brown sugar (50 grams)
- 1/2 cup dried cranberries or raisins
- Preheat oven to 400 degrees F. Grease or spray 12 muffin cups or line with paper liners.
- Mix the flour, baking soda, and salt together very thoroughly, then stir in the bran.
- In a large mixing bowl, whisk together the eggs, oil, molasses and brown sugar until blended, then whisk in the buttermilk
- Add the bran mixture to the milk mixture and stir until blended, then stir in the dried fruit.
- Divide batter among the muffin tins filling almost to the top.
- Bake for 18 minutes (check at 15).
- Note: You may have some extra batter depending on the capacity of your muffin cups.