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