I know, the name doesn’t sound sexy. But these muffins are my favorite. They are low sugar, low fat and pack a hefty amount of fiber that will make you feel full all morning. Pair with yogurt and fruit and get to ready to soar through your day! The original recipe is from Trish Magwood but I made a couple modifications throughout the years. You can find the original recipe in her cookbook In My Mother’s Kitchen.
2 1/2 teaspoons of baking soda
1 cup of boiling water
1/2 cup of butter
1 cup sugar
2 cups of buttermilk
2 1/2 cups of all purpose flour
1 1/2 teaspoon of salt
2 cups of 100% bran cereal
1 1/2 cup of natural wheat bran
1 1/2 cup of pitted dates
3/4 cup of golden raisin
Preheat oven to 400F.
Stir baking soda into boiling water and let cool.
In your largest bowl, cream butter and sugar until light and fluffy. Add eggs and beat well. Stir in buttermilk. Stir in flour and salt. Stir in soda/water mixture.
In a separate bowl, combine bran cereal, wheat bran, dates and raisins. Stir into wet mixture.
Fill paper lined or greased muffin cups two-thirds full. Bake a 400F for 20 to 25 minutes.
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