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What went wrong with my bran muffins?

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I baked some raisin bran muffins yesterday that turned out horribly and I can’t figure out what went wrong where.

I used the recipe for Our Best All Bran Muffins (from the All Bran website). I followed it exactly with the exception of adding three tablespoons of ground flaxseed to the dry ingredients.

I used their suggested substitution of molasses instead of white sugar (instructions say decrease milk from 1 cup to ½ a cup, add ½ cup molasses to cereal/milk mixture, omit sugar).

These are the driest, lumpiest muffins I have ever made! The batter was so dry, it could have been used to make cookies! I did question the quantity of liquid (only ½ a cup of milk seemed small to me – I did end up adding a couple of tablespoons of water at the end to get the batter to mix in all the dry ingredients). I barely combined the ingredients so I didn’t over beat the batter. I also questioned the 2 minute soak of the cereal. My usual recipe, which calls for a lot of sugar (a cup or so), uses boiling water and a 10 minute soak of the cereal.

Any thoughts on what is wrong or what went wrong? I love bran muffins, as a diabetic they are an awesome breakfast for a person on the go, if they aren’t loaded with sugar which is what I was trying to accomplish with the molasses. Thanks in advance for the assistance!

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