Servings: 14 serving(s)
Prep time: 15 minutes
Total time: 27 minutes
Cooking time: 12 minutes
Basic Buttermilk Bran Muffins are wholesome and just sweet enough. High in iron and fibre.
January is hard. After all of the food, fun and free time in December the back-to-reality of it all hits me right between the eyes.
Believe it or not, these basic buttermilk bran muffins have helped me get back into a routine and have fueled me through the day this first full week back to work. Filling, nourishing and just sweet enough, they have been the perfect mid-morning and afternoon snack.
At the office I eat them plain but at home I cut them in half and slather them with butter or peanut butter. Sometimes I’ll add some sliced banana.
They have been in a tin on the counter all week and are still moist and delicious. That’s what I love about molasses muffins – they stay fresh.
The original recipe called for 2/3 cup raisins but I prefer my bran muffins plain. If you’d like to add raisins you can mix them in with the dry ingredients.
Slightly adapted from the lovely blog, The Cafe Sucre Farine. Their recipes are always delicious and dependable.
Basic Buttermilk Bran Muffins Recipe
Makes about 14 muffins
- 1/2 cup oil (grapeseed, canola or olive)
- 1/2 cup brown sugar
- 3 large eggs, room temperature
- 1/3 cup Crosby’s Fancy Molasses
- 1 1/2 cups buttermilk
- 1 tsp. vanilla
- 2 cups wheat bran (natural bran)
- 1 cup whole wheat flour
- 2/3 cup all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp salt
- Preheat oven to 400 F and prepare muffin tins.
- In a large bowl whisk together oil, sugar and eggs. Stir in molasses, buttermilk and vanilla.
- In another bowl whisk the bran, flours, baking powder, baking soda and salt.
- Add to wet mixture and stir just until combined. (Don’t worry if it’s still a bit lumpy.)
- Spoon into prepared tins.
- Bake for 12-15 minutes until top springs back when lightly touched.
- Allow to cool slightly before removing from the pan.
- These will last in a tin on the counter for a week. Freeze up to three months.
One more thing…
If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. We’d love to send you our monthly newsletter too. It includes cooking tips, menu ideas, featured recipes and more. Here’s the link to subscribe.