A delicious source of fiber! My family have them almost every morning. Great healthy muffins! You may substitute dates for the raisins if you wish.

Classic Bran Muffins

wheat bran

buttermilk

vegetable oil

brown sugar

vanilla extract

all-purpose flour

baking soda

baking powder

salt

raisins

Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.


Mix together wheat bran and buttermilk; let stand for 10 minutes.


Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.


Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!


I’ve made this recipe every week since finding it.  This is a great recipe on its own, but I’ve found it a wonderful launch into my own creativity in healthful cooking.  I’ve seldom used oil with this recipe.  I substitute applesauce, pumpkin, cooked and pureed carrots, squash, and banana, in place of oil.  I often add pumpkin pie spice with the squash, carrots, or pumpkin, or cinnamon with the applesauce.    I always add flax seed, and use half whole wheat flour and half unbleached.  I seldom use all the sugar.  I’ve substituted molasses or honey for the sugar, or just cut it in half.  I make this recipe so frequently; I now stock fat free buttermilk.  I don’t like raisins, and find myself adding shredded carrots, dates, pecans, walnuts, carob chips, and coconut, whatever I have on hand.  Thank you Janet, my family truly enjoys this versatile recipe.

I substitued 1 cup fat free plain yogurt for the buttermilk; 1/3 cup unsweetened applesauce for the oil; 1/4 cup egg substitue for the egg; a mixture of 5 TBSP white Splenda and 2 1/2 TBSP Brown Splenda for the brown sugar; 1 cup of whole wheat flour for the all-purpose flour; increased the vanilla to 1 tsp; used dried cranberries for the raisins and added 4 TBSP BeneFiber (you could use any of the fiber supplements).  This lowered the calories to 93 and increased the fiber to 6 grams.  My family loves them!  (I tried using frozen blackberries but it made the muffins almost too moist.  My kids liked them though.)

Absolutely wonderful!  I did make a few adjustments like other posters did: 1/3 c apple sauce for the oil, 2 egg whites for the 1 egg, 1 tbsp lemon juice with skim milk for the buttermilk, and cinnamon.  I used post raisin bran for the bran (because it gets too soggy in milk; I was going to throw the box away) and picked out the raisins.  These are very good and a great way to get a healthy dose of fiber.

Mmmm - these are good!  I made 6 regular sized muffins and 12 mini muffins from a single batch of this batter, and was delighted to find that they tasted just like the bran muffins my mother used to make.  Eat them warm with a slice of cheddar cheese - yummy!
NOTE:  The second time I made these, I did some substitutions: I replaced the oil with 1/3 cup applesauce; I replaced half the all-purpose flour with whole wheat flour; and I replaced the buttermilk with 1 tablespoon of lemon juice + enough nonfat milk to make one cup.  They were still just as yummy as the first time!

These were delicious.  I changed the recipe to make them a little healthier, like others suggested.  I substituted the oil with 1/3 applesauce.  I also couldn't find wheat bran, so I first made a batch with a store brand of Fiber One (the ones that look like twigs).  I made another batch with All Bran bran buds.  Both came out delicious.  I had better results just spraying the muffin tins with Pam.  When I used paper liners the first time, they didn't come off easily because of the low fat content.  I've added dried cranberries, chopped walnuts, chopped dates and about 1 tsp cinnamon.  I gave some away to friends and they said they really enjoyed them (their kids too!)  I'll make these frequently since they're a great snack...lots of fiber too.

I am pastry chef and I served this for a breakfast party this morning.  These muffins are excellent!  They were moist and very tasty!  They weren't "typical" bran muffins because they were moist and delicious!

These were great bran muffins! I decided to experiment, so I made one regular batch and then one lowfat with egg whites for the egg, applesauce for the oil, and reduced fat buttermilk. I gave both versions to my husband and he picked the lowfat one as being the tastier version! I will be making these again for sure!

Yummy! I used 1/2 cup dried cherries but think it would have been even better with 3/4 cup. Can't wait to try these with dried strawberries blueberries or cranberries!

I substituted 1/3 cup applesauce for oil and made my own buttermilk using 1 tablespoon vinegar and enough milk to make 1 cup. I made 6 large muffins instead of 12 small ones and they turned out great!

these were not good.. very tasteless.. I threw them out after baking them.. wont make these again

These muffins are full of fiber, and are also moist and very tasty.

classic bran muffins

Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 40 minutes

Servings: 1

Cost: $52.99 /serving

Author : Janet Kalman Villada

Ingredients

Instructions

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