Bran Muffins

Updated on:
October 18, 2012

Nutrition Information (per serving)

5 g
147 mg
26 g
4 g
5 g
19 mg

¾ cup whole-wheat flour
3 Tbsp whole wheat pastry flour
1½ tsp baking soda
¼ tsp salt
2 cups Baker’s Bran
1½ tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground allspice
2 Tbsp canola oil
2 Tbsp blackstrap molasses
2 Tbsp pure honey
1 lg egg, lightly beaten
1⅓ cups buttermilk
⅓ cup raisins

    1. Preheat oven to 375F. Lightly coat 10 cups of a 12-muffin pan with canola oil spray.


  • In a medium bowl, combine all dry ingredients.



  • In a small bowl, combine oil, molasses, honey, egg and buttermilk and mix well.



  • Add liquid ingredients to dry ingredients and stir just until dry ingredients are moistened. Do not over mix.



  • Stir in raisins and fill prepared muffin pans ¾ full.



  • Bake 15 to 20 minutes in preheated oven, or until toothpick inserted in center comes out clean.


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