Brian's Bran Muffins

    (47)
    30 min

    This is a homemade bran muffin recipe that doesn't require bran cereal - just the real thing, wheat bran! The muffins are very moist thanks to buttermilk, brown sugar and treacle. A lovely weekend morning treat.


    43 people made this

    Ingredients
    Serves: 12 

    • 70g wheat bran
    • 225g buttermilk
    • 120ml vegetable oil
    • 160g dark brown soft sugar
    • 1 egg
    • 1 tablespoon treacle
    • 125g plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 80g sultanas

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat the oven to 200 C / Gas 6. Grease a 12 cup muffin tin, or line with paper muffin cases. In a small bowl, mix together the wheat bran and buttermilk. Set aside to soak until thickened, about 10 minutes.
    2. In a large bowl, use an electric mixer to blend together the dark brown soft sugar, vegetable oil, egg and treacle. Stir in the bran mixture. Combine the flour, baking powder, bicarbonate of soda and salt; stir into the batter until just moistened. Mix in sultanas. Spoon batter into muffin cases, filling 3/4 full.
    3. Bake for 15 to 20 minutes in the preheated oven, until the tops spring back when lightly pressed.

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    Reviews & ratings
    Average global rating:
    (47)

    Reviews in English (43)

    by
    28

    These muffins are delicious! Very moist with a hint of sweetness, and the molasses give the muffins a great rich flavor. I've made these a number of ways and like them best when adding 3/4 cup of quick oats to the dry ingredients for the base muffin. A mashed banana added to the bran/buttermilk mixture is yummy. I have also added a teaspoon of blackberry butter (can get from an Amish store) or any fruit jam to each muffin tin in between scoops of batter in each muffin tin for a nice filling. I have also substituted unsweetened dried apples (soaked in the butter milk for 10 minutes before adding the wheat bran) or a fresh chopped apple for the raisins and it came out great. For a nutritious breakfast, I like to eat these muffins split and spread with almond butter (or peanut butter) with a banana on the side and a glass of milk. A great way to start the day!  -  06 Nov 2005  (Review from Allrecipes US | Canada)

    by
    16

    Well , I always feel pretty lame rating a recipe low when everyone else rates it high.....but, this was bad.  -  08 Aug 2008  (Review from Allrecipes US | Canada)

    by
    12

    Excellent muffins! I like the gooey bran muffins from Mimi's Cafe, but my husband thinks they're too heavy. This recipe had all the sweetness, but was just moist instead of dense. I did use applesauce instead of oil, white whole wheat flour (from King Arthur) instead of all purpose, and increased the molasses to 2 tbsp. and the golden raisins to about 3/4 cup. Baked in jumbo muffin tin (six giant muffins) at 375 for about 25 minutes. Yummy!  -  17 Sep 2006  (Review from Allrecipes US | Canada)

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