Thursday, May 10, 2012


Good-for-you bran muffin with an extraordinary taste sensation
and soft moist crumb.
This recipe is from my friend Ruthann who shares her
great finds with me.

I made the batter 24 hours ago and kept it refrigerated. 
Something good happens during that period in addition to
avoiding a rush and having a great make-ahead breakfast item. 

I dipped out 23 large muffins because that was how it worked out
when I neared the bottom of the bowl.  You can see they are huge
and 24 it can be if you are more exact than I was.

The crunch on top is optional ... I always put it on
because it is very good.

I can't wait for breakfast when I have these and fresh fruit on hand!


1¼ cup natural wheat bran
1 cup boiling water

Pour boiling water over wheat bran; set aside to cool.

2 eggs
1 cup brown sugar
½ cup vegetable oil
 ½ cup honey
¼ cup molasses
2 cups buttermilk

Beat eggs until frothy.  Add oil, sugar, honey and molasses; beat until creamy.
Add buttermilk and bran mixture until well mixed.

1½ cup whole wheat flour
1 cup all-purpose flour
1 cup toasted wheat germ
2½ tsp. baking soda
½ tsp. salt

Combine dry ingredients; mix into bran mixture.
Store in tightly covered container in refrigerator 24 hours or longer.

Note: to add more fiber to these muffins, measure 2 cups bran flakes.
Crush slightly; add and mix all together before refrigeration step.

¼ cup brown sugar
¼ cup chopped pecans

Line or grease 24 large muffin cups.  Stir batter and spoon into
cups.  Top with a sprinkling of brown sugar and nuts, if desired.
Bake in preheated 350° oven for 30 minutes or until top springs back when
lightly touched.
Yield: 24 large muffins


  1. Judy, is adding the bran flakes a necessary step or will they still turn out if you skip that step? Thanks!

  2. Jenna, the muffins on the picture were made without the bran flakes, so yes they turn out beautifully. My friend added the bran flakes and they were still very moist and delicious.