A moist and delicious bran muffin recipe, made with both plain and wholemeal flours, as well as wheat bran, of course. A bit of treacle provides sweetness and depth of flavour, and buttermilk makes it moist.
Definitely a GREAT breakfast muffin... my batch turned out perfectly moist, but i did make a few changes. Instead of buttermilk, I used two cups of plain yogurt, and i replaced two tablespoons of butter with two tablespoons of apple sauce. I added half a cup of raisins which upped the sweetness. Chopped dates would probably work too. Like others, I added brown sugar: a 1/4 cup. I also used a little more whole wheat flour and a little less white flour. Finally, instead of an egg, I used egg replacer. The mix was not extremely wet and i was worried the muffins would be a little dry, but they werent at all!!! - 20 Jun 2003 (Review from Allrecipes US | Canada)
These muffins are extremely moist and delicious. I added 1/2 c. raisins, 1/4 c. brown sugar, 1/2 t. cinnamon, 1/4 t. nutmeg and 1/4 t. cloves. I will definitely make them again. - 14 Oct 2003 (Review from Allrecipes US | Canada)
good, healthy muffin. I made few slight changes. Replace wheat bran with 1 c wheat bran and 1/2 c flax seed (ground). Replace 6 TBS molasses with 4 TBS molasses and 2 TBS honey. Also add 2 ripe bananas. very moist with good flavor - 16 Oct 2004 (Review from Allrecipes US | Canada)