Roasted pumpkin and fresh mozzarella were sandwiched together and topped with Parmigiano-Reggiano.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 cup all-purpose flour
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
- 1 ¼ cups skim milk
- ½ cup molasses
- 1 egg, beaten
- 2 tablespoons vegetable oil
- 2 cups bran flakes cereal
- ½ cup raisins
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 12 cup muffin pan.
- In a medium bowl, sift together flour, baking soda, and salt.
- In a separate medium bowl, mix skim milk, molasses, egg, and vegetable oil. Mix in the bran cereal. Thoroughly stir in the flour mixture. Transfer to the prepared muffin pan.
- Bake 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean.
Nutrition Facts
| Calories | 148 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 264 mg |
| Sugars | 14 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
This is a very good bran muffin: great taste, soft & moist but not sticky, which is always good. They rose beautifully & never sank after cooling. I used the large size tin, and they turned out very large & look very professional. They don’t taste like a typical bran muffin & actually look like a chocolate muffin. Instead of raisins I added dried cranberries & dried cherries, which were a great addition.
Loved it! Next time more raisins
I only had bran, not the cereal and the muffins turned out great! Will make again! Super moist and the perfect sweetness with the molasses and raisins!
I added Golden Raisins and Blueberries. More of a Molasses taste than Bran. Could be slightly sweeter. Otherwise, good.
DELICIOUS
This was excellent. Used it for black beans tacos. I didn’t make any changes.
Yes, I have made these muffins over 30 times! This is my favorite muffin recipe. I sometimes add extra fruit ( i always add at least 3/4 cup of frozen berries)and toss in shredded coconut. If I add any extra sugar it will be raw coconut sugar. I am now expected to bring a batch of these lovelies every time I gather with “the girls” for coffee
As stated, muffins were very moist and I liked the molasses flavor but there was not enough bran for my taste. They didn’t rise as much as expected either.
This muffin is very moist and flavorful. I will be making this again.
I did make a change – I used bran buds rather than bran flakes- as a result, they were dry although still tasty. Next time I will follow the recipe.
Just the texture I was hoping for.
I used blackstrap molasses because that’s what I had opened. I think it would turn out better with a milder, sweeter molasses. The batter was extremely runny, and my cereal extremely tough–it was actually 40% bran flakes and I was trying to find a use for them–but it cooked up very nicely.
Delicious, they’re moist with wonderful texture. It has just enough sweetness from the raisins and the perfect amount of molasses that adds the flavor without overwhelming the muffins. This is a keeper!
Pretty good I think the recipe is for quite small muffins, I barely had enough to fill the muffin pan.
This recipe was exactly what I was looking for. That deep, dark, molasses taste that I remember from my younger years. I did follow some changes that other reviewers recommended. I did add 1 teaspoon of pure vanilla extract, 1 teaspoon of cinnamon, and I changed the baking soda instead to a 1/2 teaspoon of baking soda and 1.5 teaspoons of baking powder. I also added 1/4 cup of white sugar. I filled the muffin papers pretty much to the top, and they rose straight up a little bit. It was perfect. The husband does not like raisins, so instead I used blueberries. Using cooking molasses, it really is a deep molasses taste, which isn’t for everyone, so I also made a second batch of these, using further changes that people suggested. In this batch, I kept my changes the same as written above in my review, however, instead of the 1/2 cup of molasses, I used 1/4 cup of the molasses + 1/4 cup of white corn syrup. This also turned out extremely well, however I think next time I would leave the white sugar out as the corn syrup seem to help with the sweetness enough. This version is great for people who like a more subtle molasses taste. Also, make sure that you soak your bran (I used the Original All Bran, crushed somewhat) in the milk/oil/ eggs/vanilla mixture for at least 10 minutes or you will end up with a very soupy batter – the bran needs to absorb & be a bit mushy. A great recipe, for me there is no other now!
Almost perfect! I am so in love with commercial raisin bran muffins! Those moist, sweet, slightly sticky and rich morsels are heaven! I made these and can never follow a recipe exactly – I probably used 2 1/4 cups raisin bran and had no milk in the house so I omitted the oil and used eggnog. I also used 2 eggs and opted to add cinnamon, vanilla and 1 tsp baking powder with 1/2 tsp soda. They are so delicious. I will definitely make again and again.
Yummy!!!
Nice and moist but you better like molasses.
Added 1 cup of blueberries
As per the most helpful review. I added the 2 tbsp of brown sugar but did not add the cinnamon. I will also have to adjust the baking time as mine were a little overdone by 18 minutes.
Our family absolutely loves these muffins. I have probably made this recipe over 2 dozen times. The only thing we change is to sub out half the molasses for brown sugar, a tsp. cinnamon and a dash of cloves. Half a cup of raisins seems like a lot for 12 muffins so put a 1/4 cup. Perfect every time and the kids gobble them up!!!