Friday, April 1, 2022

Bran Muffins

 I love bran muffins, and in fact have made many different versions over the years trying to recreate some I used to bake at a restaurant I worked at back in the dark ages.  

Bran Muffins

OK, so I was a teenager, but I still loved those muffins.  We'd bake them fresh every morning, pouring the batter out of a big jug kept in the fridge.  And when we'd run out, we'd make more and it would keep beautifully in the fridge.  My memory of them is that they were light and tasty and perfect.  I used to know the recipe by heart, and even wrote it down once, but that recipe card has disappeared over the years. 

I've tried a lot of recipes over the years, some good and some, well, let me just say they could have done double duty as hockey pucks.  Maybe not quite that bad, but they were stodgy and dense and not that great to be honest, and most of the recipes also called for some kind of bran cereal as the base for the bran.  

I ran across this recipe doing a google search and then modified it a little and I finally got the light and delicious bran muffin my mouth wanted.   I did switch up a couple of ingredients, but it's all good.  

And this batch, while delicious, kinda flowed outside of the muffin cups a little.  My fault, I had added a touch more buttermilk and more molasses. I use one of my scoops to portion the batter into the tin.   This helps me to portion out the batter more evenly.

Scoop for bran muffin batter

Bran Muffins

Bran Muffins

Bran Muffins

Yield: 12-18 Muffins
Author: Sid's Sea Palm Cooking adapted from Crosby Molasses recipe
Light, not too sweet bran muffins. Perfect breakfast or snack.


  • 1/2 cup vegetable oil - can use canola, grapeseed or your favorite oil
  • 1/2 cup packed Dark Brown Sugar
  • 3 lg. eggs, if using medium eggs, add an extra egg if desired
  • 1/3 cup + 1 tablespoon Molasses
  • 1 1/2 cups buttermilk, whole or fat free
  • 2 cups wheat bran
  • 1 1/2 cups AP flour - or if desired, use 1 cup whole wheat + 1/2 cup AP flour
  • 1 cup sultana raisins or 1 cup chopped dried dates (optional)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt


  1. Turn oven to 400 degrees and prepare the muffin pan, by spraying with some non stick spray. This recipe makes 12 large muffins but you can also make up to 18 from the recipe.
  2. Whisk together the eggs, buttermilk, molasses and set aside
  3. In an separate larger bowl, measure out the dry ingredients and whisk together to combine, add the raisins and mix together.
  4. Pour the wet ingredients over the dry ingredients and mix until just combined. Don't overmix.
  5. Spoon them into the prepared muffin tins and bake for 15-18 minutes.  I use a measured scoop to do this.
  6. Let cool in the tin for 5 minutes or so, and then remove. These keep well for upto a week in a covered container, if they last that long. You can also freeze them for a couple of months.

Estimate only

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Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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