Real Recipes From Real Home Cooks ®

old fashioned bran muffins

a recipe by
Garrison Wayne
La Quinta, CA

I have loved Bran Muffins ever since I was a kid. Mom used to buy them from Van De Kamp’s Bakery. This is a very moist version of what I remember. I have used buttermilk and applesauce to ensure that they don’t turn out dry and mealy, as many bran muffins can be. I use “Grandma’s Molasses”...don’t use blackstrap. I also use regular buttermilk...don’t use reduced fat (it’s like water). You could add nuts to the recipe, if you wish. The yield would increase to up to 24 muffins. Freeze some for later. The vanilla is optional...I happen to like it...although it is not traditionally included.

serves 22
prep time 25 Min
cook time 20 Min
method Bake

Ingredients For old fashioned bran muffins

  • 1 c
    wheat bran
  • 3/4 c
  • 3/4 c
    applesauce, unsweetened
  • 1/2 c
  • 1/2 c
    cooking oil
  • 3/4 c
  • 3/4 tsp
    kosher salt
  • 2 lg
    eggs, beaten
  • 1 c
  • 2 1/4 c
    all purpose flour
  • 1 tsp
    baking soda
  • 2 tsp
    baking powder
  • 1 tsp
    vanilla (optional)

How To Make old fashioned bran muffins

  • 1
    Preheat the oven to 350 degrees Reduce to 325 degrees, if using a convection oven. Using (2) 12 regular sized (3.5 oz) muffin tins, place (22) paper and/or foil baking cups/liners in all but two holes. Pour water 1/2 way up in the remaining holes.
  • 2
    In a large mixing bowl, measure all of the following: bran, buttermilk, applesauce, molasses, oil, sugar, salt. Mix well and let sit for 10 min.
  • 3
    While the bran is soaking, beat the two eggs and set aside. Measure the raisins and set aside. Measure the flour and mix well with the baking soda and baking powder and set aside.
  • 4
    After the bran has had time to soak, add eggs, raisins, flour, and vanilla. Do not overbeat.
  • 5
    Portion a scant 1/3 cup batter in each of the 22 muffin cups. The batter will come about 2/3 - 3/4 of the way up.
  • 6
    Place in oven and bake for about 22 minutes. The tops will spring back when touched. Check at 19 -20 minutes, as ovens vary.
  • 7
    Remove from oven and place on a rack to cool for 5-7 minutes. Remove from pan and continue to cool on th rack. Serve warm or at room temperature.