On Hand Bran Muffins
Warm, hearty bran muffins with raisins and a subtle sweetness, perfect for breakfast or snacks, appealing to those who enjoy wholesome, fiber-rich baked treats.
Ingredients
Instructions
- Put margarine in a bowl with sugar, eggs or egg substitute, and buttermilk, then mix well.
- Add flour, baking soda, salt, and Raisin Bran to the mixture and stir until combined.
- Fill muffin cups in a muffin pan two-thirds full with the batter.
- Bake at 400°F (200°C) for 15 to 20 minutes until golden brown.
- Allow muffins to cool slightly before serving. The baking mix can be stored up to a week in the refrigerator but do not stir after refrigerating.
Tips & Substitutions
For a healthier variation, consider substituting half of the sugar with mashed bananas or applesauce. If you're out of buttermilk, you can create a substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 quart of milk and letting it sit for 5-10 minutes. Mixing in nuts or dried fruits can add extra flavor and texture, making these muffins even more delightful.
Serving Suggestions
These muffins make an excellent breakfast option, paired with a side of fresh fruit or a dollop of yogurt. They also go well with a cup of coffee or tea. For a delightful brunch, serve alongside Easy Hot Artichoke Dip or a refreshing Pineapple And Buttermilk Salad for a balanced meal.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, wrap them individually and freeze for up to three months. To reheat, simply microwave for 10-15 seconds or warm in the oven at 350°F (175°C) for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of On Hand Bran Muffins contains roughly 840 calories, with 11g protein, 84g carbohydrates, and 52g fat. It is an excellent source of iron (24% of the Daily Value) and protein (22% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1223mg per serving (53% 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 wheat flour?
Yes, you can substitute whole wheat flour for wheat flour in this recipe. However, keep in mind that it may result in denser muffins. To maintain moisture, consider adding an extra tablespoon of melted margarine or a splash of buttermilk.
How do I know when the muffins are done baking?
Check the muffins for doneness by inserting a toothpick into the center. If it comes out clean or with a few crumbs, they are ready. Additionally, the tops should be golden brown and spring back when lightly pressed.
Can I add other fruits to the batter?
Absolutely! You can mix in fresh or dried fruits like blueberries, cranberries, or chopped apples. Just be mindful of the moisture content and adjust the flour slightly if you’re adding a large quantity of fresh fruit.
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).