Sweet Bran Muffins are Light Textured and Refined Sugar Free

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

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These Sweet Bran Muffins make a filling breakfast or a wholesome afternoon snack. Made with natural bran (not bran cereal), they have a great texture and aren’t too dense.

Sweet bran muffins

 This Sweet Ban Muffin recipe is an old-time classic, the sort of bran muffin that your grandmother would make. These sweet muffins are light textured and wholesome, low in fat and loaded with fibre. They’re filling at breakfast and make a great afternoon snack.

Sweet Bran Muffins Recipe

Ingredients:

  • 2½ cups flour, spooned in
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1½ tsp salt
  • 1½ cups bakers bran (natural bran)
  • 1 egg beaten
  • 1 cup Crosby’s Fancy Molasses
  • ¾ cup milk
  • ¼ cup butter, melted

Instructions:

  1. Preheat oven to 400°F. Line muffin tins with muffin papers.
  2. In a large bowl combine dry ingredients.
  3. In another bowl whisk together the wet ingredients.
  4. Add wet mixture to dry and lightly mix the two ingredients together. The batter should remain well mixed but lumpy. (If it is beaten too much, it will become glutenous and tough)
  5. Fill muffin cups to 2/3 full.
  6. Bake for 15 – 20 minutes until firm and nicely browned.
  7. Allow to cool on a wire rack & enjoy!

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5 thoughts on “Sweet Bran Muffins are Light Textured and Refined Sugar Free

  1. jay says:

    Bridget
    This recipe looks so appealing…but will you please tell me what the term “spooned in” re flour means…I havent seen that before…..I am planning on making these with raisins just in time for the next snow storm….comfort food I guess. Thank you

    1. Bridget Oland says:

      Hi Jay, To “spoon in” the flour means to use a spoon to fill your measuring cup with flour. (If you scoop your measuring cup into the flour you’ll end up with too much flour.)

  2. marg says:

    oh my this is a great recipe, This is some what like my mom’s we used warm buttermilk, instead of milk, and let the bran soak for a while.

  3. Karen Perron says:

    This is so much better than store-bought bran muffins. I added raisins to half of the mix and blueberries to the other half…they turned out great.

    1. Bridget Oland says:

      Hi Karen, Thanks for the idea to add blueberries!

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