Jasdip, I made your bran muffin recipe...

11 years ago

I'm a sucker for most bran muffin recipes, so I gave yours a try. They came out very moist and were easy to put together. I made a few changes, though. I eliminate the salt altogether. I used only 1/4 cup butter and subbed 1/4 cup of applesauce for the rest. I also used white whole wheat flour. Since I'm not much of a raisin fan, I used 1/3 cup of Trader Joe's sweetened dried blueberries and no nuts. I added about 1/2 teaspoon of dried orange rind too. Next time I'll try dried cherries and may cut the sugar a bit. I ate two this afternoon as snacks and froze the rest before I got carried away. I was very pleased and will make them again. I think fresh blueberries would be nice. Thanks for the recipe.

Crunchy Bran Muffins

Posted by jasdip

These are the best bran muffins! Our family devours them.

I make them both with and without the nuts.

1 cup buttermilk

1 tsp baking soda

1 cup flour

1/4 tsp salt

1/2 cup butter or margarine

3/4 cup brown sugar

1 egg

1 tbsp molasses

1 cup bran

1/4 cup raisins

1/4 cup chopped nuts

Combine buttermilk and soda and set aside.

Cream butter and brown sugar thoroughly. Add egg and beat well. Add buttermilk, then molasses and bran, and blend.

Combine flour and salt and stir into the bran mixture. Fold in fruit and nuts.

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Comments (9)

evenshade
11 years ago
This sounds so good. I'm figuring WW points for the recipe. Does it make a dozen? Thank you.
Jasdip
11 years ago
Shambo, I'm glad you liked them!
I often eliminate salt in baking; I'm not sure it's a necessary ingredient. I have often seen applesauce recommended in baking to cut down on oils, but I've never tried it. I can see that it would work in these muffins for sure.

Evenshade, this recipe only makes 6 muffins, so I always double it! I'm not going to make a mess for 6 muffins.
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evenshade
11 years ago
Thanks, jasdip!
donna_in_sask
11 years ago
If you use salted butter, then you can usually eliminate the salt in a recipe.

My bran recipe is similar, but it doesn't use butter. I usually save that for cookies and cakes. :)

Method is the same.

1 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup currants

1 cup buttermilk
1 cup bran

1/3 cup oil
3 Tbs molasses
1 egg
1/4 cup brown sugar
1/2 tsp vanilla

Bake @ 375 for 20-25 minutes.
pink_warm_mama_1
11 years ago
Applesauce can be used successfully to replace the entire amount of oil called for in a muffin recipe. I do it all the time.
shambo
Original Author
11 years ago
Jasdip, I made 12 muffins from your recipe. Usually I make the jumbo size muffins and use a full recipe for only six gigantic, bakery size muffins. This time, I decided to go back to the smaller, regular muffins size. The muffins didn't crown the top of the muffin tin much, so maybe I should have made 8-10 rather than 12. No matter -- they taste really good. I had another one this morning, thawing it in the microwave.

I used half butter & half applesauce. I'm not one to eliminate butter altogether. Also, I eliminated salt because of my husband's dietary restrictions. If I hadn't been making these muffins for the first time, I might have used a no-sodium baking soda product too. But I didn't want to risk ruining the muffins. I use a no-sodium baking powder for all my quick breads, and it works just fine. But I've had some trouble in the past with the sodium-free baking soda. I also used the lowest sodium of all the commercial buttermilks available at my local grocery stores.

Donna, I may try your recipe next. As I've said before, I'm a sucker for bran muffins. I'm still hoping to replicate the wonderful flavor of the Van de Kamp's bran muffins of my childhood in Los Angeles. I loved them, but unfortunately, Van de Kamp's discontinued most of their bakery items years ago.
Lars
11 years ago
This sounds like a good way for me to use the dried cherries that I bought at Trader Joe's by accident. I will also omit the salt in the recipe - I don't like mixing salt and sugar, unless the sugar is very minimal.

The last muffins I had were from Viktor Benes Bakery at Gelson's in Marina Del Rey. I have one left, which I will eat tomorrow. I am not normally a muffin fan, but VB muffins are especially good, even if they do not have bran.

Lars
reallytw23
9 years ago
We are excited to try these Crunchy Bran Muffins. Most recipes turn out far from crunchy. Do you think the crunch comes from the butter? When some of you substitute oil and applesauce are they still crunchy? Or am I mistaking crunchy for crispy on top? I love a crispy, sort of crunchy top! Would love to know which ingredient(s) promote the crunchy top. Mmmmmm......
Jasdip
9 years ago
I think they're called crunchy just because of the nuts. There isn't anything crunchy about them.....the top or otherwise.

I don't always have buttermilk on hand, and I discovered that 1/3 up milk and 2/3 cup yogurt is a wonderful substitute for 1 cup buttermilk.

Jasdip, I made your bran muffin recipe...

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Jasdip, I made your bran muffin recipe...

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