High Fiber Bran Muffins (Bob's Red Mill) by Barbara
Very moist
UPDATED 2025These bran muffins are super moist and high in fiber. They remind me of the Costco bran muffins Steve and Colleen used to serve when I would visit. Found the recipe on the back of the package of Bob's Red Mill wheat bran we bought for making bread. More recently I have been using Shiloh wheat bran. And I have adapted the recipe to my liking.
Honey (or molasses) is used for sweetening instead of sugar. The first time I used buckwheat honey from a farm north of here. It is dark and tangy sweet like molasses. More recently I have been using orange clover honey.
Wheat bran is the outer protective layer of wheat kernel. It comes off when making wheat flour. It is light and fluffy and looks a little like sawdust but tastes good, like Raisin Bran cereal flakes. Don't confuse it with wheat germ.
Also, I have added salt and skipped the nuts.
--Barbara
Moist Bran Muffins
(Adapted from Bob's Red Mill Natural Foods)
Makes 12 Marvelous Muffins
1 cup wheat bran
1 1/2 cups whole wheat flour
3/4 cup raisins (golden)
1 t. baking powder
1 t. baking soda
--Barbara
(Adapted from Bob's Red Mill Natural Foods)
Makes 12 Marvelous Muffins
1 cup wheat bran
1 1/2 cups whole wheat flour
3/4 cup raisins (golden)
1 t. baking powder
1 t. baking soda
1/4 t. salt
1 cup milk
1/2 cup honey
3/4 cup applesauce, cinnamon-flavored
2 T. oil
2 eggs beaten
Preheat oven to 400 degrees. Combine wheat bran, flour, baking soda and baking powder. Stir in the raisins. In a separate bowl, blend applesauce, milk and honey, oil and beaten eggs. Add to dry ingredients and stir just until moistened. Spoon into greased muffin tin and bake for 15-20 minutes.
The first time, I made lots of substitutions --- buckwheat honey instead of molasses ---my raisins were dried out so I re-hydrated them for a few minutes on the stove in brandy and let them cool ---I didn't have milk so I used heavy cream ---I didn't have enough applesauce so I added some leftover coffee to make up the difference --- and they still came out great!
1 cup milk
1/2 cup honey
3/4 cup applesauce, cinnamon-flavored
2 T. oil
2 eggs beaten
Preheat oven to 400 degrees. Combine wheat bran, flour, baking soda and baking powder. Stir in the raisins. In a separate bowl, blend applesauce, milk and honey, oil and beaten eggs. Add to dry ingredients and stir just until moistened. Spoon into greased muffin tin and bake for 15-20 minutes.
The first time, I made lots of substitutions --- buckwheat honey instead of molasses ---my raisins were dried out so I re-hydrated them for a few minutes on the stove in brandy and let them cool ---I didn't have milk so I used heavy cream ---I didn't have enough applesauce so I added some leftover coffee to make up the difference --- and they still came out great!
In 2025, I updated the recipe with my preferred combination of golden raisins, no nuts, orange blossom honey and cinnamon applesauce.
They are a marvelous muffin!
B