Bran Muffins

This recipe was adapted from one on Recipezaar (#101530).  I used whole wheat pastry flour instead of white flour.  The person who posted  on Recipezaar says the batter will keep up to a week in the frig and you can bake a few each day.  I bake the batch and freeze leftovers then microwave the number I need each time.


  • 2 cups wheat bran
  • 1 cup sugar
  • 2 1/2 cups whole wheat pastry flour (you can use all purpose white)
  • 2 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup oil
  • 2 cups buttermilk
  • 2 eggs, beaten
  • 2 tablespoons molasses
  • optional, dried fruit, raisins, frozen blueberries, etc.  as strikes your fancy

Dry Ingredients

Mix first 5 ingredients together in a large bowl.

Wet Ingredients

Stir in remaining ingredients. If you wish, you can also add chopped apples, raisins or other dried fruit at this point.

Fill greased muffin cups 2/3 full with batter.

Using a scoop makes filling uniform

Filled muffin trays

Bake at 350°F for 16-18 minutes or until they test done with a toothpick.

Best served warm.


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