Buttermilk Bran Muffins

From: mum@home

On Sep 30, 2009

These muffins are moist and light which can be hard to come by in a bran muffin. I reduced the sugar to apporximately 3/4 cup, and added 1 cup of chocolate chips. My boys won't touch muffins unless there is chocolate involved. The molasses wasn't overwhelming at all. I would have liked more of a molasses flavour but my boys probably wouldn't eat them then. Surprisingly, my boys (5 & 3) ate two each so 5 stars for this one!

From: Alannahoney

On Sep 6, 2009

These muffins were very good. When they first came out of the oven I thought they were just okay but when they cooled they were delicious. I'm making them again now!

From: Black Radish

On Oct 24, 2007

My personal chef client requested bran muffins, and on a whim I tried this recipe. The buttermilk really adds so much moisture and a delicate, light crumb to the texture that I did not expect from a bran muffin! The only difference is that I used 1 cup packed brown sugar and added 1 tsp baking powder to the recipe. UPDATE: I've been making these every week for my client - and I wanted to say that, for variety, I've added frozen blueberries, canned peaches, even fresh apples and they all work beautifully in this muffin!

From: Roosie

On May 2, 2005

This is a great basic recipe for bran muffins. I made a half recipe, and got 9 muffins, though I did fill my tins pretty full. I thought the sweetness was just right for me, although I think that if you want to eat them with butter as shown in the picture, it might be a good idea to knock back the sugar a tad. I did make some substituions with these - I used Sucanat instead of sugar and whole wheat pastry flour for the flour. I think the molasses adds a lot to the flavor of these. The texture of these is just perfect- tender and moist without being spongy or oily. I would say this is the perfect basic recipe for bran muffins, and I've tried quite a few! Thanks for sharing, Marg.