Don’t stop reading just because of the word “bran”: these bran muffins are reeeeeally good. So this morning I was eating breakfast and it occurred to me that I might not have shared my Aunt Alice’s bran muffin recipe with you. I had to search my own blog twice, just to be sure. (It’s crazy that now, in my third year of blogging, I can’t always remember what topics I’ve covered.)
The only thing I do differently from Aunt Alice is try to make the bran muffins a bit lower-fat. Instead of 1 cup of canola oil, I use 1/2 cup of oil and 1/2 cup of unsweetened apple sauce. It’s a vain attempt to make this recipe a smidge healthier. (Have you checked out how much sugar there is? Oh my goodness. I need to try this with Splenda for Baking.)
These muffins are a breakfast and after school snack staple for us. I also love to make them when we’re traveling. I’ll bake a dozen before we hit the road for Florida, and that way, we have breakfast at the condo and don’t have to dash right out to the grocery store.
Aunt Alice’s Bran Muffins
Ingredients
- 3 cups 100% bran (I use Kellogg's All-Bran Cereal)
- 1 cup golden raisins
- ¼ cup white sugar
- 1¾ cup brown sugar, packed
- ½ cup canola oil
- ½ cup unsweetened apple sauce (you can use 1 school lunch cup of apple sauce)
- 2 eggs
- 2 cups buttermilk
- 1½ tsp salt
- 2¾ cups flour
- 2 tsp baking soda
Instructions
- Soak 1 cup bran and raisins in 1 cup boiling water til cool.
- Mix all ingredients together, cover, and refrigerate overnight.
- Use an ice cream scoop to fill unlined, non-stick muffin tins 3/4 full with the batter.
- Bake at 400 for about 20 min., or until done.
Notes
My favorite photo of Aunt Alice and her husband Red, taken by my father.
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