Bran has never been my favourite kind of muffin, however I have always found them tolerable. I came across this recipe when I was stocking my freezer with things before my daughter was born and I loved it so much I have made it numerous times since.

This is a lighter bran muffin recipe then some. I think that is why I like it. I also like that it uses apple sauce as a nice and economical moisturizer. I usually use a sweetened apple sauce because that is what my homemade canned stuff is here, but if you prefer to use unsweetened you can adjust the sugar accordingly.

Heat your oven to 375 F and line 18 muffin cups with papers.

Put the wheat bran into a medium bowl and pour 1/3 cup of hot water over it. Stir until it is moistened and then set aside for later.

In a different bowl add your butter and sugar. With your hand mixer, beat until creamy. Continue by adding one egg at a time, beating after each egg.

Next add molasses, vanilla extract, and apple sauce and beat until combined.

Mix together flour, cinnamon, salt, baking soda, and baking powder. Add 1/3 of the flour mixture and then 1/3 of the buttermilk and alternate until all combined.

Stir in the raisins and wheat bran.

Fill the muffin cups and bake for 15-18 minutes.

Enjoy just like that or cut in half and spread a bit of butter on it!

These muffins freeze well and will last a long time in the freezer.

Tip: If you don’t have buttermilk you can use regular milk and add either lemon juice or vinegar to it. (1 Tbsp of sour to 1 cup of milk) Let it stand 5-10 minutes.

You Won’t Be Disappointed Bran Muffins

Recipe by trishamartin07Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

18

servings

Prep time

20

minutes

Cooking time

18

minutes

Calories

175

kcal

This is a nice texture and delicious bran muffin that even your kids will eat. A great grab and go breakfast for all.

Ingredients

• 1 1/2 cups wheat bran

• 1/3 cup hot water

• 1/2 cup raisins

• 1/2 cup butter at room temperature

• 3/4 cup brown sugar

• 2 large eggs

• 2 Tbsp molasses

• 1 tsp vanilla extract

• 1/2 cup applesauce

• 2 cups flour

• 1 1/2 tsp cinnamon

• 1/4 tsp salt

• 2 tsp baking soda

• 1 tsp baking powder

• 1 cup buttermilk

Directions

• Heat oven to 375 F and line 18 muffin cups with papers.

• Put the wheat bran into a medium bowl and pour 1/3 cup of hot water over it. Stir until it is moistened and then set aside for later.

• In a different bowl add butter and sugar, beating until creamy. Continue by adding one egg at a time, beating after each egg.

• Next add molasses, vanilla extract, and apple sauce and beat until combined.

• Mix together flour, cinnamon, salt, baking soda, and baking powder. Add 1/3 of the flour mixture and then 1/3 of the buttermilk and alternate until all combined.

• Stir in raisins and wheat bran.

• Fill muffin cups and bake for 15-18 minutes.

Notes

• Tip: If you don’t have buttermilk you can use regular milk and add either lemon juice or vinegar to it. (1 Tbsp of sour to 1 cup of milk) Let it stand 5-10 minutes.