Harvest Bran Muffins

  • Prep Time: 15 mins
  • Total Time: 38 mins
  • Serves: 12,Yield: 12muffins
  • About This Recipe

    “These muffins are very tasty and easy to make. I developed this recipe in 1990 and is enjoyed by many.”

    Ingredients

  • 1 1/2 cupswheat bran
  • 3/4 cupall-purpose flour
  • 1teaspoonbaking soda
  • 1/2 teaspoonsalt
  • 1/4 teaspoonbaking powder
  • 1largeegg
  • 3/4 cupbrown sugar, lightly packed
  • 1/4 cup canola oil or 1/4 cupextra virgin olive oil
  • 1cupbuttermilk
  • 2tablespoonsmolasses
  • 1/2 cupgolden seedless raisins
  • 1/2 cupfinely chopped dried apricot
  • Directions

  • Preheat oven to 375 F degrees.
  • In a mixing bowl, combine wheat bran, flour, baking soda, salt and baking powder; stir well to blend.
  • In a separate mixing bowl, beat egg.
  • Add brown sugar, oil, buttermilk, molasses, raisins and chopped dried apricots and mix well to blend.
  • Add liquid ingredients all at once to the dry ingredients.
  • Stir until dry ingredients are just moistened.
  • Line a 12 cup muffin baking pan with paper liners.
  • Fill cups 3/4 full with mixture.
  • Bake in preheated 375 F oven for 20 to 23 minutes or until tops spring back when lightly touched.
  • Remove muffins to a wire rack to cool.
  • As a variation, replace 1/2 cup natural wheat bran wih 1/2 cup of oat bran and then increase the buttermilk to 1 1/3 cups.


  • Reviews

  • “So delicious! Small modifications I made were: used oat bran, used less brown sugar, grapeseed oil, 1/2 rice milk-1/2 apple cider, blueberries, dried cranberries, and flax meal.”

  • “This was so good. The ingredients blended so well together making for such a great flavor.I made these for my daughter and the friend, and it was very early that a plate emptied.I added cocoa as a substitute for in the thing which lasted neither of dry raisin and the dry apricot.I’ll be making frequently these.Next time, I intend to put the dried fruit which soaked in rum.Thanks so much, Uncle Bill.”

  • “perfect muffins, used craisins, but will try the apricots next time, double batch made 22 muffins. thanks!”

  • “Loved these!The wheat bran lends a great texture and lovely sweet nutty flavor.I enjoyed the addition of the apricot…gave an extra level of chewy delight :)I added a 1/2 of chopped walnuts along with the dried fruit (’cause we are just nutty here 🙂 )I got a dozen regular sized muffins and a 1/2 dozen little mini-muffins… YUM!!! – All was well in my world – THANKS Uncle Bill :)”

  • “These are really great muffins Uncle Bill! I was a bit concerned as the batter was a little thin, but they baked out wonderful, I used Ocean Spray Craisins, and I added in 1 teaspoon cinnamon and 1/2 teaspoon freshly grated nutmeg also. I only got 11 regular-sized muffins instread 12. I baked them in a 350 degree convection oven for about 18 minutes, thanks for this great recipe Bill!…Kitten:)”

  • “These are FABULOUS!!I used freshly ground whole wheat flour instead of all-purpose and subbed dried cherries for the apricots (don’t like them much).Thanks, Uncle Bill, for sharing your wonderful muffins!!!The kids gobbled them up!!”

  • “Wow, these are pretty good muffins, i only use 1/2 c sugar (the sweetness turned out just right),1/4craisins (i don’t like too much raisins) and omit the apricolts. I just love the “bran” texture.Thanks Uncle Bill!!”

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