I was looking for a simple recipe for bran muffins. I had followed the recipe on the bed, of the bag, but they turned out dry and flavorless. Other recipes wanted me to have enough batter to make 5 dozen muffins. It was a nice idea, but I didn’t have time to make that many, or do the math for just one or two dozen. So after scrounging around I cobbled together a decent and delicous recipe.
A few tips:
- I would recommend using a large glass measuring cup, that can handle heat, to put the raisens in. Re-hydrating the raisens ahead of time, or at least while you are getting the rest of the ingredients put together allows the raisens to pre-plump with out pulling moisture from the muffins.
- If you don’t have flax seed, you can use two eggs instead of one.
- Another optional ingredient are the shredded carrots, but I highly recommend them. They add some extra moisture and I think bran needs all the help it can get because I really hate dry muffins.
Ingredients
- 1.5 cups oat bran
- 1.5 cups flour
- 3/4 cup molasses
- 1/3 cup brown sugar
- 1 tspn vanilla
- 2 tspn cinnamon
- 1 tspn black pepper
- 2 tspn baking powder
- 1 tspn baking soda
- 1/2 cup oil
- 1 egg
- 2 carrots, shredded
- 1 cup raisens
- 1/4 cup flax seed
Directions
- Start some water boiling. Peel and shredd your carrots while the water gets hot. Set the shredded carrots aside for later.
- Place the raisens in a small bowl, and pour boiling water over the raisens leaving enough room for the raisens to plump, about half an inch.
- Pour the flax seed into the bowl with the raisens and gently stir.
- In a big mixing bowl add your dry ingredients; oat bran, flour, baking soda, baking powder, cinnamon, and black pepper. Whisk gently to remove any clumps and to get everything together.
- Add the wet ingredients into the dry; molasses, sugar, egg, oil and vanilla, and mix well.
- Pour out any remaining water from the raisen and flax seed mixture and add to the batter along with the shredded carrots.
- Mix everything together and fill muffin tins 3/4 full. This makes about 2 dozen regular sized muffins.
- Bake in a preheated oven at 350° for 20-25 minutes.
