This recipe was my mother’s and I’ve never been able to improve on the original. These muffins always taste great — they’re light, rich in flavor and healthy as well (even if they aren’t the prettiest).  Enjoy!


Bran Muffins

  • Servings: 6
  • Difficulty: easy
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  • 2 C. unprocessed bran
  • 1/2 C. molasses
  • 1.5 C milk (I use 1% but this is flexible)
  • 1 egg, lightly beaten
  • 1 C. flour
  • 1 tsp. baking soda
  • pinch of salt
  • 1/2 C. chocolate chips (optional)
  • 1 C. frozen raspberries (optional)


  1. Gently blend bran, molasses and milk and let sit for 15 minutes while your oven pre-heats to 400 degrees
  2. Stir in egg
  3. Add flour, baking soda and salt
  4. Divide evenly into one muffin pan (12 standard size or 24 mini)
  5. Bake at 400 degrees for about 12 minutes(mini) or 20 minutes(regular) until the miffins spring back when you touch lightly
  6. Allow to cool slightly before removing from the pan.

Lessons Learned/Advice:

  • For the bran, unprocessed bran can be a little hard to find. Look in the oatmeal or cereal section.  I like the kind sealed in jars but bulk is an option too. Careful not to keep it too long as it tends to attract visitors to your pantry (ugh!)
  • For the milk I always use whatever is in the fridge (usually 1%) but you can be flexible with this ingredient
  • Flour can be white or whole wheat or a combination
  • Try experimenting with the mixings. I like just raspberries or blueberries (fresh or frozen), I love dates & walnuts, or walnuts and chocolate chips. Still, my kids always ask for chocolate-raspberry bran muffins.

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