Molasses Bran Muffins
Ingredients
For Single recipe
(12 standard muffins or 6 large muffins)
Bran and Buttermilk Mixture:
- 1½ cups whole bran cereal
- ¾ cup buttermilk
Moist Ingredients:
- ½ cup safflower oil (or similar vegetable oil)
- 1 egg, slightly beaten
- 1 teaspoon vanilla
- ⅓ cup molasses
Dry Ingredients:
- 1¼ cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Carrot, Raisins and Nuts:
- ¼ cup finely shredded carrot (about ½ of a regular-sized carrot)
- ¾ cup raisins
- ½ cup chopped pecans (optional)
Ingredients
For Double recipe
(24 standard muffins or 12 large muffins)
Bran and Buttermilk Mixture:
- 3 cups whole bran cereal
- 1½ cups buttermilk
Moist Ingredients:
- 1 cup safflower oil (or similar vegetable oil)
- 2 eggs, slightly beaten
- 2 teaspoons vanilla
- ⅔ cup molasses
Dry Ingredients:
- 2½ cups all-purpose flour
- 2 tablespoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Carrot, Raisins and Nuts:
- ½ cup finely shredded carrot (about 1 regular-sized carrot)
- 1½ cups raisins
- 1 cup chopped pecans (optional)
Instructions
-
Preheat oven:
Standard Oven: 400° | Convection Oven: 375°
- Grease muffin pans and set aside. Use either standard 12-muffin pan(s) or large 6-muffin pan(s).
- Add bran cereal to a large bowl.
- Pour the buttermilk over the bran cereal; let stand for 1 minute.
- Add oil, egg, vanilla, and molasses to the bowl. Stir into the milk and cereal mixture.
- Add the dry ingredients to the bowl and stir until flour is just moistened (the batter should be lumpy).
- Stir in carrot, raisins and optional nuts.
- Fill muffin cups ¾ full.
- Bake 15 minutes for a standard muffin pan, or until a toothpick inserted in the center of a muffin comes out clean.
- Bake 25 minutes for a large 6-muffin pan, or until a toothpick inserted in the center of a muffin comes out clean.
- Immediately remove from pans and serve.
