The first time I had these I was 9 and staying at someone’s house. When the lady said she was making Bran Muffins for breakfast I was pretty sure I was going to have a miserable meal. Boy was I wrong!! These are fantastic! I usually cut back on the sugar as they are a bit on the sweet side if made according to the original recipe, which called for 1 1/2 cups of sugar. If I am using all oil, I use 1 cup. If I use half oil and half unsweetened applesauce, I use 1/2 cup sugar.
The batter keeps very well in the refrigerator, for a week or so, so you can bake fresh each morning as many muffins as you need.
Please note that the first ingredient is wheat bran, which is NOT Bran Cereal. Wheat bran looks like sawdust and is usually sold in the health food section or at a bulk food store.
Buttermilk Bran Muffins
2 cups wheat bran
1/2 cup sugar
2 1⁄2 cups flour
2 1⁄2 teaspoons baking soda
1 teaspoon salt
1⁄2 cup oil (I use half unsweetened applesauce)
2 cups buttermilk
2 eggs, beaten
2 tablespoons molasses
Mix first 5 ingredients together in a large bowl. Stir in remaining ingredients. If you wish, you can also add chopped apples, raisins or other dried fruit at this point.
Fill greased muffin cups 2/3 full with batter. Bake at 350°F for 16-18 minutes or until they test done with a toothpick.
Best served warm with or without butter.