Mary'S Bran Muffins
Fragrant, hearty bran muffins with raisins and molasses, perfect for a wholesome breakfast or snack, appealing to those who enjoy rich, fiber-filled baked treats.
Ingredients
Instructions
- Lightly coat the insides of muffin tins (1 1/2 inches deep) with nonstick cooking spray to accommodate about 15 muffins.
- Thoroughly blend together the bran, sifted flour, baking soda, salt, sugar, and raisins in a bowl.
- Whisk the buttermilk, molasses, oil, and egg in a separate bowl.
- Pour the wet ingredients over the dry ingredients and mix until well blended.
Tips & Substitutions
For optimal flavor and texture, allow the batter to rest for about 30 minutes before baking. This helps the bran absorb moisture, resulting in a moister muffin. If you don't have buttermilk, you can substitute with milk mixed with a teaspoon of vinegar or lemon juice. Consider adding nuts or spices like cinnamon for extra depth.
Serving Suggestions
These bran muffins are delightful served warm out of the oven with a pat of butter or a spread of jam. They make a nutritious breakfast paired with yogurt or fresh fruit. For a heartier meal, enjoy them alongside a bowl of Miracle Whip Potato Salad for a satisfying lunch that balances flavors beautifully.
Storage & Reheating
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag for up to 3 months. To reheat, simply microwave for about 15-30 seconds or warm them in a 350°F oven for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mary'S Bran Muffins contains roughly 336 calories, with 6g protein, 63g carbohydrates, and 8g fat. It is an excellent source of iron (36% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 783mg per serving (34% 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 use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser muffin. Start with half whole wheat and half all-purpose flour to see how you like the texture before fully switching.
How can I make these muffins healthier?
To make these muffins healthier, consider reducing the sugar by half or using a natural sweetener like honey or maple syrup. You can also add in shredded carrots or apples for added moisture and sweetness without extra sugar.
Can I make these muffins vegan?
Yes, you can make these muffins vegan by substituting the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and using non-dairy milk instead of buttermilk.
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).