Our conditioning is to think that bran muffins are “healthy”. The truth is there just isn’t much to look forward to in a “healthy” muffin. If you make it “healthy”, you just end up taking out all the things that could make it delicious. The healthy muffin is crime against good taste. What matters in a muffin is the “mmm” factor.

Let’s face it, comparatively speaking muffins are high in calories, even the “low fat”, “no fat” “egg free”, “dairy free”, “whatever free” muffin is higher in calories than a jelly donut. If you have to watch your intake, have an egg, but don’t have an inferior muffin. In the bakery, well... there are better things in the bakery than “healthy” muffins. I think I will have that lofty fruit explosion with the cream cheese filling.

Replacing real food with fake stuff is not healthy. Sometimes it horrifies me what fake ingredients people put into their foods to stay “healthy”. Those highly processed substitutes only mess with the hormones. Avoiding processed foods should be the first step toward eating “healthy”. That is why I cannot phantom putting bran flakes into a homemade bran muffin. Why would you even bother baking?  

Red Cottage Chronicles had the right idea. I would have liked to add raisins plumped in rum, but I wasn’t allowed.  I have to admit that these were very nice, even without rum plumped raisins. They were soft and light in texture as all muffins should be. I think I will have one. Ah there it is... “mmm...”.


 Bran Muffins

3 eggs                                                         
1/2 cup vegetable oil                 
1/2 cup sugar 
1/8 cup plus 4 teaspoons molasses                      
1-2/3 cups milk                               
2 cups natural bran                  
1-2/3 cup whole wheat flour        
1 tsp baking powder            
1 tsp baking soda                  
1/2 tsp salt                                 
2/3 cup raisins soaked in rum, optional                            

  • If using place the raisins in a small bowl first and cover with a little bit of rum for an hour.
  • Preheat the oven to 400F.
  • Spray the muffin cups with cooking spray or line with parchment muffin liners. If using paper lines, lightly spray the liners with cooking spray.
  • In a large bowl, beat together the eggs, oil, sugar, and the molasses until well blended. 
  • In a separate bowl, whisk together the bran, flour, baking powder, baking soda and the salt.
  • Add the flour mixture and the milk alternatively to the egg mixture and stir until just combined. 
  • Stir in the rum soaked raisins last.
  • The batter will be a bit runny so spooning or scooping will make a mess. Transfer the batter to a small jug with a good spout. My large one litre-measuring cup has the best pouring spout.
  • Distribute the batter in the prepared muffin tins filling them almost to the top.
  • Place in the preheated oven and bake until firm to the touch.
  • I had some leftover batter, enough for one extra large muffin. I sprayed a small ovenproof bowl with cooking spray and baked it alongside the muffin tins. The muffins in the tins needed 20 minutes; the extra large muffin took a bit longer to bake.
  • Serve these with butter.
  • Muffins are best on the first day so freeze the leftovers and for best texture thaw them at room temperature.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!