Molasses Bran Muffins

I was searching for a recipe to use up some old stale no-name raisin bran in my cupboard. This was it! I had no milk so I just used water and a 1/2 tablespoon of melted butter. I also used melted butter for my 2 Tbsp of oil (2.5 Tbsp total). I let the bran flakes soak in the wet mix for a few minutes before adding the flour. The no-name flakes were really hard lol. I was afraid they'd be a bit bland between the stale flakes and very little sugar so I also threw in 1 Tbsp of brown sugar. They turned out moist, tasty and were a big hit with my picky husband.

I haven’t tasted yet; still cooling; however on appearance, Next time I will crush the bran flakes before adding to wet ingredients.

I added Golden Raisins and Blueberries. More of a Molasses taste than Bran. Could be slightly sweeter. Otherwise, good.

As stated, muffins were very moist and I liked the molasses flavor but there was not enough bran for my taste. They didn’t rise as much as expected either.

Delicious, they're moist with wonderful texture. It has just enough sweetness from the raisins and the perfect amount of molasses that adds the flavor without overwhelming the muffins. This is a keeper!

This recipe was exactly what I was looking for. That deep, dark, molasses taste that I remember from my younger years. I did follow some changes that other reviewers recommended. I did add 1 teaspoon of pure vanilla extract, 1 teaspoon of cinnamon, and I changed the baking soda instead to a 1/2 teaspoon of baking soda and 1.5 teaspoons of baking powder. I also added 1/4 cup of white sugar. I filled the muffin papers pretty much to the top, and they rose straight up a little bit. It was perfect. The husband does not like raisins, so instead I used blueberries. Using cooking molasses, it really is a deep molasses taste, which isn't for everyone, so I also made a second batch of these, using further changes that people suggested. In this batch, I kept my changes the same as written above in my review, however, instead of the 1/2 cup of molasses, I used 1/4 cup of the molasses + 1/4 cup of white corn syrup. This also turned out extremely well, however I think next time I would leave the white sugar out as the corn syrup seem to help with the sweetness enough. This version is great for people who like a more subtle molasses taste. Also, make sure that you soak your bran (I used the Original All Bran, crushed somewhat) in the milk/oil/ eggs/vanilla mixture for at least 10 minutes or you will end up with a very soupy batter - the bran needs to absorb & be a bit mushy. A great recipe, for me there is no other now!

This recipe was exactly what I was looking for. That deep, dark, molasses taste that I remember from my younger years. I did follow some changes that other reviewers recommended. I did add 1 teaspoon of pure vanilla extract, 1 teaspoon of cinnamon, and I changed the baking soda instead to a 1/2 teaspoon of baking soda and 1.5 teaspoons of baking powder. I also added 1/4 cup of white sugar. I filled the muffin papers pretty much to the top, and they rose straight up a little bit. It was perfect. The husband does not like raisins, so instead I used blueberries. Using cooking molasses, it really is a deep molasses taste, which isn't for everyone, so I also made a second batch of these, using further changes that people suggested. In this batch, I kept my changes the same as written above in my review, however, instead of the 1/2 cup of molasses, I used 1/4 cup of the molasses + 1/4 cup of white corn syrup. This also turned out extremely well, however I think next time I would leave the white sugar out as the corn syrup seem to help with the sweetness enough. This version is great for people who like a more subtle molasses taste. Also, make sure that you soak your bran (I used the Original All Bran, crushed somewhat) in the milk/oil/ eggs/vanilla mixture for at least 10 minutes or you will end up with a very soupy batter - the bran needs to absorb & be a bit mushy. A great recipe, for me there is no other now!

This recipe was exactly what I was looking for. That deep, dark, molasses taste that I remember from my younger years. I did follow some changes that other reviewers recommended. I did add 1 teaspoon of pure vanilla extract, 1 teaspoon of cinnamon, and I changed the baking soda instead to a 1/2 teaspoon of baking soda and 1.5 teaspoons of baking powder. I also added 1/4 cup of white sugar. I filled the muffin papers pretty much to the top, and they rose straight up a little bit. It was perfect. The husband does not like raisins, so instead I used blueberries. Using cooking molasses, it really is a deep molasses taste, which isn't for everyone, so I also made a second batch of these, using further changes that people suggested. In this batch, I kept my changes the same as written above in my review, however, instead of the 1/2 cup of molasses, I used 1/4 cup of the molasses + 1/4 cup of white corn syrup. This also turned out extremely well, however I think next time I would leave the white sugar out as the corn syrup seem to help with the sweetness enough. This version is great for people who like a more subtle molasses taste. Also, make sure that you soak your bran (I used the Original All Bran, crushed somewhat) in the milk/oil/ eggs/vanilla mixture for at least 10 minutes or you will end up with a very soupy batter - the bran needs to absorb & be a bit mushy. A great recipe, for me there is no other now!