Bran muffins can be tricky. Well, muffins in general can be tricky. You never know if you’re biting into a healthy, wholesome snack or a oversized sugar bomb. Sadly, bran muffins are often the worst offenders. Most recipes contain healthy ingredients like wheat bran, walnuts, and raisins, but often in way too big of portions.
Luckily, my family still has a recipe from way back in the day when my grandma used to make bran muffins. Original recipecard and all:
How cool is that?!
Anyway, besides being incredibly healthy, these muffins are delicious. They’re not crazy sweet so when you bite into a raisin it’s extra special 🙂
I love that I can continue to show my late grandma love by baking these muffins. They’re perfect for a light breakfast (if you add some protein and fruit on the side) or a quick snack.
Bea’s Bran Muffins
- 3 cups All-Bran (cereal)
- 1/2 cup vegetable oil
- 1 cup raisins
- 2 cups walnuts
- 1 cup boiling water
- 2 eggs
- 2 cups buttermilk
- 1/4 cup molasses
- 2 1/4 cup while wheat flour
- 4 teaspoons sugar
- 2 1/2 teaspoons baking soda
- 1/2 teaspoon salt (optional)
Combine cereal, oil, and raisins and pour boiling water over them (mixture 1). Set aside to cool.
In a small bowl, combine eggs, buttermilk, molasses. Add that to cooled mixture 1.
Combine flour, sugar, baking soda, and salt: add flour mixture to cereal mixture 1, stirring just enough to moisten dry ingredients. Cover batter with plastic wrap and let stand 15 minutes, preferably an hour.
Preheat oven to 400. Bake in greased muffin tins for 20 minutes, or when a toothpick comes out with just a few crumbs.
Question: what’s your favorite type of muffin? I love lemon poppyseed or fresh blueberry ones!