For a delicious traditional Irish meal, serve this hearty main dish with rye bread cheese toasts.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 ¼ cups wheat bran
- 1 cup buttermilk
- ½ cup vegetable oil
- ¾ cup brown sugar
- 1 egg
- 1 tablespoon molasses
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup golden raisins
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper muffin liners. In a small bowl, mix together the wheat bran and buttermilk. Set aside to soak until thickened, about 10 minutes.
- In a large bowl, use an electric mixer to blend together the brown sugar, vegetable oil, egg and molasses. Stir in the bran mixture. Combine the flour, baking powder, baking soda and salt; stir into the batter until just moistened. Mix in raisins. Spoon batter into muffin cups, filling 3/4 full.
- Bake for 15 to 20 minutes in the preheated oven, until the tops spring back when lightly pressed.
Nutrition Facts
| Calories | 223 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 265 mg |
| Sugars | 19 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Loved the molasses flavor
Yummy muffins! Very light and fluffy with just the right ratio of raisins. I used regular raisins, not a fan of the golden ones. Also, We don’t keep regular milk in the house so I substituted 1 teaspoon of apple cider vinegar And added almond milk to make the one cup. And because I’m a fan of chocolate, I stirred in a quarter cup of mini chocolate chips and then sprinkled the tops of the muffins with a pinch of course sea salt. I Love a little Sweet and salty going on ??! Super tasty muffins and I’ll definitely make them again!
Easy recipe. Only change I made was the all bran. Didn’t have any all bran but did have Grape Nuts. Also used applesauce. Moist not too dense and very tasty
By far the best bran muffin recipe I’ve ever made! I used raisin bran, coconut sugar, 2 T molasses and a hint of cinnamon and ginger. Officially my go to recipe for Bran muffins!
Maybe a bit sweet and I did cut the sugar a tad by 1/8-1/4 cup less. Didn’t have brown sugar so used white. And I used fresh buttermilk that I cultured with kefir grains. Definetely addictive.
Ever since my water aerobics teacher had to rush out of the pool and came back saying, “Maybe I shouldn’t have had that bran muffin before I came,” I’ve been thinking about the benefits of fiber. I made these today and loved them. I did substitute applesauce for all but a Tablespoon of the oil and I found a streusel topping from another bran muffin recipe here on AllRecipes that I added. This is going to be a regular thing, but then isn’t that why we eat bran muffins, to be regular?
OK. This is it. No more searching for the perfect bran muffin recipe! I made this for my daughter’s family, and without my asking how they liked them, they All commented on how good they were. I made a couple of changes but none that would make them any better than the original–only different. I cut the brown sugar to 1/2 cup and used half whole wheat flour. No kidding. These are the best. Oh, I also used bran cereal because I didn’t have regular bran, but I’m sure the quality would be good either way. (I crushed the bran cereal somewhat before measuring.) Love the molasses flavor. I’ve tried SO many recipes, and I can’t tell you how good it is to have found this one! They’re so light and delicious! Make these! You won’t be sorry.
Yum! These are very, very good. So similar to Classic Bran Muffins on this sight, but are a bit more moist and less crumbly. I didn’t think it was possible to find a better recipe than those (which I’ve made many, many years), but I think this one is. It received rave reviews from everyone. I added more golden raisins than called for, but other than that I found these perfect for my taste. I was a few tablespoons short on the buttermilk so I added some plain Greek yogurt to make the difference. Thanks! I’ll make these again and again.
This recipe was calling to me… I had buttermilk to use and needed a not so sweet muffin…. My hubby loves raisins AND his name is Brian… how could I not try this? Seems like a very classic bran muffin albeit more moist than some I have tried. Made exactly as written including the wheat bran with one exception…I did sub applesauce for the oil…. they turned out very nicely. Hubby gives 2 thumbs up.
This is a simple, delicious muffin. I used apple sauce in place of the oil and it turned out great!
Just made this recipe and it turned out actually better that the picture of the one at the top of the recipe. I took a shot of it and its floating around on the site some where. Going to see if I can find it.
This was the best recipe for bran muffins I have found so far. These were moist and very flavorful. Yum. Would make them again.
Made exactly according to the recipe (except I used currants, rather than raisins, ’cause that’s what I had). Tasty and nicely sweet, in a bran-muffin kind of way. Thanks! People need to realize that bran muffins seldom rise much above the rim of the tin … it’s the nature of the beast.
I switched out the oil for applesause and added some ground flax seeds, but otherwise followed the recipe the first time I made these. They were tasty but lacking the sweetness I wanted. Next time I made them, I added chocolate chips instead of raisins. I make them almost every week now and can’t keep my husband away from them!
LOVE these muffins!!!! I will be getting married soon, and my hubby and I will love being able to just freeze these babies and pop em into the microwave for a quick, tasty breakfast in the mornings. I’d add a teaspoon of cinnamon next time, but besides that, absolutely perfect!!!
Loved it!! I used whole wheat flour and I only had white sugar so I put in more molasses…perhaps a lot more. I LOVE it. It’s not dense even though I used whole wheat. They’re so light and fluffy and rich. I love the molasses flavour. Oh ya…no raisins in the house, it’s sweet enough without them!!
Great muffins! I’ve made these a few times and they’re always so yummy. Just the right amount of sweetness and a great texture. The only thing i did differently, was substituted butter for oil-but i do this for all baked recipes. This was actually the very first recipe i saved in my box after joining allrecipes.com and in my box is where it’ll stay! 🙂
This recipe is awesome! I didn’t have buttermilk on hand, but substituted 1tsp of white vinegar in 1 cup milk (let stand for 5 minutes after mixing). Light, fluffy and moist!
very bland with a texture that is unappealing.
Delicious recipe! I used honey instead of molasses. While the muffins were warm out of the oven, I added a teaspoon of a combination of honey, melted butter, and brown sugar to the top of each one. Kept them moist and gooey and delicious. Thanks for the great recipe!
Excellent recipe! My man and I love it as a low fat snack. I substitute the oil with apple sauce, use low fat buttermilk and typically add a bit more raisins. To switch things up as I make at least a batch a week, I will sometimes use honey instead of molasses and blueberries with cranberries instead of raisins. Thanks so much for this now staple recipe!