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best bran muffin recipe

b
ben61820 Oct 2, 2006 05:01 PM

hit me with your best if you think youve got a good bran muffin recipe, please. im constantly trying them and have never really goten what i would call a really, really good, worth-eating bran muffin. thanks.

  1. Cynsa Mar 5, 2011 03:43 PM

    my friend, Dodi, makes these muffins with
    1 CUP BOILING WATER     2 CUP ALL BRAN cereal
    Pour water over bran and let sit for 30 min.

    1 1/2 C. SUGAR   1/2 C. SHORTENING  2 EGGS  2/1/2 teaspoon BAKING
    POWDER  1/2 t. SALT
    Cream together

    Add  2 1/2 C. FLOUR .  2 C. BUTTERMILK
    Add these alternating with egg, sugar, etc. mixture

    Stir in the  1 cup of BRAN BUDS

    Bake at 400°F for 25 minutes.
    - add nuts, raisins, dried cranberries or, whatever you like

    1. n
      Norm Man Mar 5, 2011 12:24 PM

      I like America's Test Kitchen/Cook's Illustrated's "Better Bran Muffins." I am not much of a baker but my sister makes them for me and they're great.

      http://www.food.com/recipe/better-bra...

      1. w
        welv2shop Mar 5, 2011 11:30 AM

        Just found this one. Going to try it this afternoon. I will let you know the results. Sounds good and healthy.

        http://www.farmgirlfare.com/2007/02/b...

        1 Reply
        1. re: welv2shop
          w
          welv2shop Mar 5, 2011 08:59 PM

          Well I tried this recipe and I must say this is the best bran muffin I have ever made. I added blueberries and raisins. I will be making this one for a long time. Very heathy too.

        2. thedragonlady Sep 21, 2009 12:19 PM

          I, too, am ISO of a great bran muffin recipe. I just found La Brea Bakery's recipe (adapted from Nancy Silverton's "Pastries from La Brea Bakery" cookbook) and plan on testing it out this week. Anyone have any experience with this recipe? I'll let you know how it goes. The worse thing that could happen is that they're boring and we eat them all anyway.

          ********************************************************************************************************
          Bran Muffins
          Makes 12
          Adapted from Pastries from La Brea Bakery by Nancy Silverton

          2 cup (125g) wheat bran
          1 cup, plus 1/2 cup (190g total) dark raisins
          1 cup, plus 1/2 (370ml total) cup water
          1/2 cup (120g) buttermilk or plain low- or non-fat yogurt
          a few swipes of fresh orange zest (unsprayed)
          1/2 cup (105g) packed light brown sugar
          1/2 cup (125ml) vegetable oil
          1 large egg
          1 large egg white
          1/2 cup (65g) flour
          1/4 cup (35g) whole wheat flour
          1 teaspoon baking powder
          1 teaspoon baking soda
          1/2 teaspoon salt

          1. Preheat the oven to 350F (180C). Line a 12-cup muffin tin (with 1/2-cup indentations) with paper liners.
          2. Spread the wheat bran on a baking sheet and toast in the oven for six to eight minutes, stirring a few times so it cooks evenly. Let cool.
          3. While the bran is toasting, heat 1 cup (135g) of the raisins with 1/2 cup (120ml) of the water. Simmer for ten minutes, or until the water is all absorbed. Puree the raisins in a food processor or blender until smooth.
          4. In a large bowl, mix together the toasted bran, buttermilk or yogurt, 1 cup (250ml) water, then mix in the raisin puree, orange zest, and brown sugar.
          5. Stir in the oil, egg and egg white.
          6. Mix together the flours, baking powder, baking soda, and salt, and sift directly into the wet ingredients. Stir until the ingredients are just combined, then mix in the remaining 1/2 cup (55g) raisins.
          7. Spoon the batter into the muffin tins, making sure the batter is mounded slightly in each one. Because muffin tins can very in size, if your tins are larger, make fewer muffins.
          8. Bake for 25 to 30 minutes, or until the muffins feel set in the center.

          1. c
            ChristineSch Aug 4, 2007 10:33 AM

            I had my first really really good, worth-eating and HEALTHY bran muffin the other day. It was from the bakery department at a store called Wild Oats. It had ingredients of bran, whole wheat flour, raisins and molasses and it was moist and super-delicious, huge, branny but not dry. They won't give me the recipe and I need to try to figure it out so I can make some. I do not live in a town near a Wild Oats store so I need help figuring out what the recipe might be.

            1. w
              WINDELLA Oct 4, 2006 02:19 AM

              I agree with bolivianita,the recipe on the All Bran box is deliscious,I sometimes add chopped, pitted dates to that recipe.

              1. bolivianita Oct 4, 2006 12:35 AM

                I love the muffin recipe on the box of All Bran. I remember waking up on Sundays to the smell of muffins and my Dads ham and green onion omelet.

                1. t
                  tweetie Oct 3, 2006 07:03 PM

                  No sugar at all, Dixieday, or is the molasses the replacement?

                  1. d
                    dixieday2 Oct 2, 2006 11:12 PM

                    This is one from my cookbook, Honey from Flower to Table. They are really good, and very healthy too. Enjoy!

                    Buzzing Bran Muffins

                    First, grease a 12-cup muffin pan. Preheat your oven to 350 degrees F. Get out three bowls—a big bowl, a medium-sized one, and a smallish one.

                    The goopy mix:
                    3/4 cup boiling water
                    1 cup wheat bran
                    1/4 cup dark, full-flavored honey or molasses
                    4 TB canola oil
                    1 cup raisins

                    In the big bowl, mix together and set aside for 5 minutes.

                    The dry mix:
                    1 1/2 cups whole-wheat flour
                    1 1/2 tsp. baking soda
                    1/2 tsp salt
                    1/2 cup wheat germ

                    In the medium bowl, sift or mix together well.

                    The wet mix:

                    2 eggs, beaten
                    1 cup buttermilk

                    In the smallish bowl (or a big glass measuring cup) beat eggs and buttermilk together.

                    Now, stir dry mix into goopy mix. Stir briefly, then add wet mix. Stir together lightly until just mixed. Fill muffin cups and bake 25 minutes or until muffins spring back lightly when pressed with a fingertip. Let cool in pan 10 minutes, then serve or let cool on a rack. Makes 10-12 muffins.

                    http://piequeen.blogspot.com/2005/03/...

                    2 Replies
                    1. re: dixieday2
                      JasmineG Oct 4, 2006 02:29 AM

                      I made these tonight, thanks! Subbed butter for the oil, and AP flour for the whole wheat (and so cooked them a little less time), and added in some cinnamon and nutmeg. Yum!

                      1. re: dixieday2
                        s
                        suze_nj Jan 23, 2010 07:36 AM

                        I made dixie's recipe & I agree, they are brown (unlike a lot of lame recipes) and have the right texture and moisture you look for in a bran muffin. I also liked the way they rose perfectly rounded & smooth/shiny on top (most of them do not rise enough and are matte and too bumpy). I used Alaga syrup (molasses) & the flavor was nice & rich. Also added a bit of orange zest. They were a bit lacking in flavor IMHO, so I am going to experiment w/ juice for the water, dried cherries, other spices. Maybe one w/ a little ginger and some more zest. A very good basis to make the perfect Bran Muffin. Thanks!

                      2. t
                        tweetie Oct 2, 2006 11:08 PM

                        I recently went on a bran muffin odyssey and really liked this one although the hunt is ongoing. I added in some wheat germ with the bran and threw in some dried cranberries too. I like the idea of molasses as an ingredient so I'll keep experimenting.

                        Good luck!
                        http://bakingsheet.blogspot.com/2005/...

                        1. thenurse Oct 2, 2006 05:51 PM

                          Here's the link to the above mentioned recipe:

                          http://www.natrel.ca/english/recipes/...

                          1. thenurse Oct 2, 2006 05:49 PM

                            The bran muffin recipe on the side of the Sealtest Buttermilk carton here in Ontario is the best, IMHO. I substiture whole wheat or spelt flour for the AP flour, and add cinnamon. I think buttermilk is the key to great bran muffins - any muffins, really.
                            I'll try and find a link to the recipe - I don't have a carton to copy from right now.

                            1. m
                              morebubbles Oct 2, 2006 05:48 PM

                              Of course you can use whole wheat flour (that's what I would use) or even spelt flour; which reminds me, I have spelt bran, maybe I'll make that recipe with a slight twist by changing the grain..

                              1. b
                                ben61820 Oct 2, 2006 05:44 PM

                                thanks for the epi link. i might try those. not to sound too picky but im also looking for a recipe that does NOT call for AP flour, yknow? want to go the whole grain road...even though its a bran muffin anyhow. so, thinking i may give the epi one a shot with whole wheat flour (maybe whole wheat pastry flour). thanks!
                                any more ideas, holler at me.

                                1 Reply
                                1. re: ben61820
                                  a
                                  Anya L Oct 5, 2006 08:37 PM

                                  I always make that Sour Cream Bran Muffin recipe using half whole wheat flour and it turns out great. It doesn't rise much (maybe it doesn't rise much anyway), but the texture is quite pleasant and moist. It's my current favorite.

                                2. p
                                  pamd Oct 2, 2006 05:40 PM

                                  try these...and report back if you do!

                                  http://www.bbonline.com/recipe/hilton...

                                  1. j
                                    julesrules Oct 2, 2006 05:40 PM

                                    I like this one, even made with yogurt instead of sour cream. I haven't made enough to say it's THE best though! I think the key ingredients in a good bran muffin are butter and molasses. I also like to add vanilla and spices: cinnamon, cloves and the like. And I also like a variety of cranberries, golden raisins and dark raisins.

                                    http://www.epicurious.com/recipes/rec...

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