Bran and Sultana Muffins

    (47)
    30 minutes

    This recipe is for a bran muffin with juicy sultanas. It is high in fibre and is great for a lunch box snack.


    42 people made this

    Ingredients
    Serves: 12 

    • 1 1/4 cups wheat bran
    • 1 cup (250ml) buttermilk
    • 1/2 cup (125ml) vegetable oil
    • 3/4 cup brown sugar
    • 1 egg
    • 1 tablespoon molasses
    • 1 cup plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 1/2 cup sultanas

    Directions
    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat the oven to 200 degrees C. Grease a 12 cup muffin tin or line with paper muffin liners. In a small bowl, mix together the wheat bran and buttermilk. Set aside to soak until thickened, about 10 minutes.
    2. In a large bowl, use an electric mixer to blend together the brown sugar, vegetable oil, egg and molasses. Stir in the bran mixture. Combine the flour, baking powder, bicarb soda and salt; stir into the batter until just moistened. Mix in sultanas. Spoon batter into muffin cups, filling 3/4 full.
    3. Bake for 15 to 20 minutes in the preheated oven until the tops spring back when lightly pressed.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (47)

    Reviews in English (43)

    by
    28

    These muffins are delicious! Very moist with a hint of sweetness, and the molasses give the muffins a great rich flavor. I've made these a number of ways and like them best when adding 3/4 cup of quick oats to the dry ingredients for the base muffin. A mashed banana added to the bran/buttermilk mixture is yummy. I have also added a teaspoon of blackberry butter (can get from an Amish store) or any fruit jam to each muffin tin in between scoops of batter in each muffin tin for a nice filling. I have also substituted unsweetened dried apples (soaked in the butter milk for 10 minutes before adding the wheat bran) or a fresh chopped apple for the raisins and it came out great. For a nutritious breakfast, I like to eat these muffins split and spread with almond butter (or peanut butter) with a banana on the side and a glass of milk. A great way to start the day!  -  06 Nov 2005  (Review from Allrecipes USA and Canada)

    by
    16

    Well , I always feel pretty lame rating a recipe low when everyone else rates it high.....but, this was bad.  -  08 Aug 2008  (Review from Allrecipes USA and Canada)

    by
    12

    Excellent muffins! I like the gooey bran muffins from Mimi's Cafe, but my husband thinks they're too heavy. This recipe had all the sweetness, but was just moist instead of dense. I did use applesauce instead of oil, white whole wheat flour (from King Arthur) instead of all purpose, and increased the molasses to 2 tbsp. and the golden raisins to about 3/4 cup. Baked in jumbo muffin tin (six giant muffins) at 375 for about 25 minutes. Yummy!  -  17 Sep 2006  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate