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Prep Time: 10 Minutes Cook Time: 17 Minutes |
Ready In: 27 Minutes Servings: 24 |
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The first time I had these I was 9 and staying at someone's house. When the lady said she was making Bran Muffins for breakfast I was pretty sure I was going to have a miserable meal. Boy was I wrong!! These are fantastic! I usually cut back on the sugar some as they are a bit on the sweet side if made according to the recipe. The batter keeps very well in the refrigerator, for a week or so, so you can bake fresh each morning as many muffins as you need. If you are watching your fat intake, try my Low Fat (But Tasty!) Buttermilk Apple Bran Muffins Ww Friendly. Ingredients:
2 cups wheat bran (not bran cereal*) |
1 cup sugar |
2 1/2 cups flour |
2 1/2 teaspoons baking soda |
1 teaspoon salt |
1/2 cup oil |
2 cups buttermilk |
2 eggs, beaten |
2 tablespoons molasses |
Directions:
1. Mix first 5 ingredients together in a large bowl. Stir in remaining ingredients. If you wish, you can also add chopped apples, raisins or other dried fruit at this point.
2. Fill greased muffin cups 2/3 full with batter. Bake at 350°F for 16-18 minutes or until they test done with a toothpick.
3. Best served warm with or without butter.
4. *Wheat bran looks like sawdust and is usually sold in the health food section or at a bulk food store.
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