I recently came across a classic Bran Molasses Muffin recipe from the L.A. Times, and let me tell you, these muffins are a wholesome treat! 🍂 They’re slightly sweet with a rich molasses flavor and packed with fiber. Perfect for breakfast or a midday snack that keeps you full! 🧁
I love how simple these muffins are to whip up, and they make me feel like I’m indulging in something that’s actually good for me. 😋 Plus, they freeze well, so you can always have one on hand for those busy mornings. Let’s dive into the recipe!
These muffins are best enjoyed warm with a little honey butter on top! 🧈 Perfect with a cup of tea in the morning ☕. The molasses gives them such a unique, deep flavor that I know you’ll love!
Molasses Bran Muffins Recipe
Ingredients
1 ½ cups wheat bran flakes cereal
1 cup boiling water
½ cup molasses
¼ cup vegetable oil
1 large egg
1 cup buttermilk
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup raisins or chopped nuts (optional, but I love the extra texture!)
Instructions
- Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or lightly grease it.
- In a large bowl, pour boiling water over wheat bran cereal and let it sit for a few minutes to soften.
- Mix molasses, oil, and egg into the bran mixture, stirring until smooth.
- Add the buttermilk and vanilla to the wet ingredients.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture.
- If you like, add raisins or nuts for an extra bit of sweetness or crunch.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let them cool slightly before removing from the pan.
