Friday, August 8, 2014


To my way of thinking there can never be too many bran muffin recipes in my collection.
  Especially when they are all very delicious and it is hard to pick one
to make.  I found and tweaked this recipe that is quickly becoming my 
favorite summer one.  Besides the exceptional taste, I love the addition 
of  blueberries and the ease of preparation without an overnight step in the fridge. 

I used 14 large muffin papers for the muffins in this picture.
It will make 12 if using jumbo papers.

Give these a try .. they will not disappoint!


1½ cups all bran cereal (not flakes)
½ cup boiling water
¼ cup vegetable or coconut oil
2 tbsp. molasses

Pour boiling water over bran cereal and stir to mix.
Stir in oil and molasses; set aside.

1 egg
3/4 cup brown sugar, lightly packed
1 cup buttermilk
½ cup apple sauce

Beat egg and sugar together until blended.
Add buttermilk, applesauce and bran mixture; mix all together.

1 1/3 cups all-purpose flour
1½  tsp. baking soda
½ tsp. salt
½ cup blueberries tossed with 1 tbsp. of measured flour

Blend flour, soda and salt; stir into bran mixture.
Stir in blueberries. See note*
Spoon batter into 14 greased or lined muffin cups filling 3/4 full.
Bake in preheated 350 degree oven for 25 minutes or until wooden pick inserted in
center comes out clean.
Yield: 14 large muffins or 12 jumbo

* Note: for even distribution of berries,
 spoon 2 tbsp. batter into muffin cups, add 3 - 4 blueberries in each cup and
spoon more batter over top.

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