Jane Brody'S Best-Of-Bran Muffins Recipe

Name: Jane Brody'S Best-Of-Bran Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups shredded bran cereal (e.g. All-Bran, 100% Bran, etc.); 1/2 cup vegetable oil; 1 cup raisins; 1 cup boiling water; 2 eggs, lightly beaten; 2 cups buttermilk; 1/4 cup molasses; 2 1/4 cups whole-wheat flour; 4 teaspoons sugar; 2 1/2 teaspoons baking soda; 1/2 teaspoon salt

Servings: persons

1
1. In a large bowl, combine the cereal, oil, and raisins, and pour the boiling water over them. Set the mixture aside to cool slightly.
2
2. In a small bowl, combine the eggs, buttermilk, and molasses. Add this to the partly cooled cereal mixture.
3
3. In another small bowl, combine the flour, sugar, baking soda, and salt. Add the flour mixture to the cereal mixture, stirring just enough to moisten the dry ingredients. Cover the batter with plastic wrap, wax paper, or a damp towel, and let it stand for at least 15 minutes, preferably for 1 hour.
4
4. Preheat the oven to 400. Grease 24 muffin cups, and divide the batter among them filling each cup about three-fourths full. Bake the muffins for 20 to 25 minutes. Remove the muffins from the oven, and, when they are slightly cooled, take them out of the tin and place them on a rack to cool completely.

1946

kcal

Calories

188

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups shredded bran cereal (e.g. All-Bran, 100% Bran, etc.), 1/2 cup vegetable oil, 1 cup raisins, 1 cup boiling water, and more.

Yes, Jane Brody'S Best-Of-Bran Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Jane Brody'S Best-Of-Bran Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions