Bran And Molasses Muffins
Enjoy these hearty bran and molasses muffins, packed with wholesome flavors and a touch of sweetness from raisins. Perfect for breakfast or a snack, they suit those seeking nutritious, fiber-rich baked goods with a rich molasses aroma and moist texture, appealing to health-conscious eaters and muffin lovers alike.
Ingredients
Instructions
- Combine all-bran, milk, and molasses in a bowl.
- Let stand until most of the moisture is absorbed.
- Add egg and shortening; beat well. Stir in raisins.
- Sift together flour, baking powder, and salt.
- Add the dry ingredients to the all-bran mixture, stirring only until combined.
- Fill greased muffin pans two-thirds full.
- Bake in a 400°F oven for about 20 minutes.
Tips & Substitutions
For a lighter texture, consider using whole wheat flour instead of all-purpose flour. If you prefer a less sweet muffin, reduce the molasses to 1/3 cup. You can also add chopped nuts or seeds for extra crunch. If you don't have shortening, butter or coconut oil can be used as a substitute. Make sure to let the batter rest before baking for better moisture absorption.
Serving Suggestions
These Bran and Molasses Muffins are perfect for breakfast or as a healthy snack. Serve them warm with a pat of butter or a drizzle of honey for added sweetness. They pair beautifully with a side of fresh fruit or yogurt. For a delightful brunch spread, consider serving them alongside Quick Cream Of Wheat Cornbread and Dill Vegetable Dip.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them in a zip-top bag. To reheat, simply microwave for 15-20 seconds or warm them in a preheated oven at 350°F for about 5 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Bran And Molasses Muffins contains roughly 163 calories, with 3g protein, 36g carbohydrates, and 1g fat. It is a good source of iron (10% of the Daily Value) and calcium (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these muffins vegan?
Yes, you can easily make these muffins vegan by replacing the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) and using a plant-based shortening or oil. Additionally, ensure that the milk is a non-dairy alternative like almond or oat milk.
How can I make these muffins gluten-free?
To make these muffins gluten-free, substitute the all-purpose flour with a gluten-free all-purpose blend that includes xanthan gum. Make sure to check that all other ingredients, like baking powder and molasses, are gluten-free.
What variations can I try with this recipe?
You can experiment with various mix-ins such as chopped apples, dried cranberries, or even chocolate chips for a sweeter twist. For added flavor, consider incorporating spices like cinnamon or nutmeg. Each variation can create a unique muffin experience that suits your taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).