Time to turn the ovens on! I have been on the hunt for a quality, moist bran muffin recipe. My friend sent me this recipe, claiming she think she finally found the perfect recipe. I was skeptical but tried it… verdict.. I think this may be the perfect bran muffin! No, I did not ‘healthify’ any of the recipe, simply because that would completely change the muffins texture and flavor. Also, these muffins are still high in fiber, includes the benefits of molasses (higher in iron, magnesium and vitamin B6 and has calcium) and a little buttermilk never hurt anyone. Give these a try and tell me what you think; are they the perfect bran muffins??
1/2 cup canola oil
1/2 cup brown sugar
5 tbsp molasses
1 1/2 cup molasses
1 tsp vanilla
2 cup wheat bran (can substitute any bran you have on hand)
2/3 cup all-purpose flour
1 tsp baking soda
1 tsp baking powder
- Preheat oven to 400.
- Whisk together wet ingredients, adding molasses and buttermilk last.
- Add in dry ingredients, stir until just combined.
- Spoon into a lined muffin tin and bake for 12-15 minutes.
*If you have a gluten allergy or sensitivity, I had a friend copy the recipe with gluten free flour and bran and they turned out great!