skip to main content
GET IDEAS
Photos
Magazine
Discussions
Houzz TV
Houzz Research
SHOP PRODUCTS
    Shop Latest Trends on Houzz
    Shop Curated Bathroom Vanities
Looking for the perfect gift? Send a Houzz Gift Card!
Houzz Logo Print
Explore Discussions
Cooking
linnea56chgo5b

Bran muffin recipe that uses bran, not cereal?

linnea56 (zone 5b Chicago)
2 months ago

I've done a search on here but almost everything involves reconstituting a commercial bran cereal.


I've never really understood why, unless those recipes came about when one couldn't find wheat (or oat) bran readily available in a store. Maybe somebody else knows why.... Even on King Arthur flour they use bran cereal.


I love good bran muffins. My favorites were from a Chicago area grocery store chain called Dominick's. When Dominick's was sold to Mariano's, I asked the bakery manager if they could get the Dominick's recipe, and they did. But they always sell out.


I'd like to make my own, add a few other things (carrots? ginger?) and have them in the freezer.


Thanks!

Featured Answer
  • carolb_w_fl_coastal_9b
    2 months ago
    last modified: 2 months ago

    I haven't made these in many years now - a bit more fiber than I need - or can tolerate nowadays - but they are delicious, and surprisingly tender, considering there's no shortening.

    My fave variation was with marmalade.

    Bran Muffins

    from 1930s Brer Rabbit Molasses cookbook

    "Good, nutty flavour"

    1 1/2 c. flour

    3 t. baking powder

    1/2 tsp. salt

    1/2 tsp. soda

    2 c. bran

    1 egg

    1/2 c. molasses (or syrup or honey)

    1 1/3 c. milk

    Optional: 1 c. raisins, nuts, chopped or shredded apple, or several Tbs. orange marmalade

    Preheat oven 350F

    Blend dry ingredients.

    Add eggs, molasses & milk.

    Mix well.(do not overmix)

    Pour into prepared muffin tins - greased or paper-lined.

    Bake 25-30 min.

    yield 12-16 muffins

    P.S. IIRC, I placed a spoonful of marmalade in the center of each muffin before baking - i.e. put half the batter in, then a spoonful of preserves, then the rest of the batter to fill. A la Betty Crocker's 'surprise muffins'.

    Comments (10)

      More Discussions
      Spoonbread/casserole with only creamed corn?
      7
      Post Thanksgiving TG
      19
      Orange & Almond Flour cake?
      15
      Molasses cookies question
      19
      THE BEST half-sheet pan - seeking recommendations
      52