Bran muffins make Phil very very happy, so I tried a new recipe for his favorite morning treat.  On a whim, I went with the “back of the bag” recipe in the Bob’s Red Mill Wheat Bran product.  I reasoned that they probably tested and re-tested the recipe to make sure whoever baked a batch would love it and buy another bag. ;-)  I also thought that using applesauce in the batter would make it moist and flavorful. I was right.
(from Bob’s Red Mill)

1 cup wheat bran
1 1/2 cups whole-wheat flour
1/2 cup raisins
1 tsp. baking powder
1 tsp. baking soda
1 cup milk
1/2 cup molasses (or honey)
3/4 cup applesauce
1/4 cup chopped walnuts (toasted is best)
2 Tbsp. oil
2 eggs, beaten

Heat the oven to 400°F. Combine wheat bran, flour, baking soda and baking powder. Stir in nuts and raisins. In a separate bowl, blend applesauce, milk, molasses, oil and egg. Add to dry ingredients and stir just until moistened. Spoon into a muffin pan lined with paper muffin cups) and bake for  20 minutes. Makes 12 regular-size muffins.


to print the recipe, click here


Comments:  Between these bran muffins and the first one I blogged about, I think I prefer this batch because of the prominent apple taste that mellows the “hippie factor” of the wheat bran.  Did I hit the jackpot with them?  And by jackpot I mean bran muffins that match the ones of Phil’s past. Not quite yet there.  However, after almost 13 years of marriage, I finally got a hint on one of the issues: size.  The muffins he loved so much were bigger.  Size does matter after all!  A shocking realization.   But, here is the tricky part, in those days they did not make them gigantic. They were just slightly bigger. So, now I am on a mission to find a pan that will make a muffin somewhere between “regular” and “jumbo”.   As to taste, I am on the right track.  Raisins and walnuts, yes.  But next time, less apple, and honey instead of molasses.

I do not go down without a fight, my friends! One day, I will bake the bran muffin of his dreams…

ONE  YEAR AGO: Brown Butter Chocolate Chip Cookies

TWO YEARS AGO: Breville Sourdough


11 thoughts on “BRAN MUFFINS, TAKE TWO

  1. That photo, Sally, couldn’t be any better! These muffins look just about as perfect as any bran muffin could. Good luck finding the muffin pan. Perhaps an estate sale or 2nd hand shop might have something. Everything in stores is pretty much standard in size and shape nowadays.


    • I don’t have much hope, John. But maybe ebay? the thing is I am not sure which dimensions to look for. Anyway, I also thought I could try and bake them in some type of ‘non-conventional’ container. We shall see….


  2. Heehee, size does matter after all😉. I’m totally impressed that this recipe came from the back of a bag! On other hand, I guess we can expect health conscious from Bob’s Red Mill – good brand! I’m thinking the apple flavour and molasses would definitely chill the “hippie factor” here – LOL. Love that you continue to try and perfect these for your man!🙂.


  3. I love everything about this post! First that you’re on a mission to make Phil’s favorite bran muffin and you aren’t going down without a fight. I love it! And I was cracking up at the “hippie factor!” Hilarious! I think I would like these with the touch of apple.🙂


  4. Pingback: Molasses Whole Bran Cookies | familyrecipebooks

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