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Bran Muffins Plus


I’ve made these muffins a few times now, and  find they are very forgiving, so I get braver each time.

This time I’ve added cranberries, coconut, pecans, and dates to the main recipe, but you don’t have to do that. You probably could add a lot of other things instead, if you felt adventurous. If you have a nut allergy, of course you would leave out the nuts. Just put in what you feel like adding.

The bottom line is, they are very easy to make and taste great.

The basic recipe is at the bottom of the page.

The loaf tin has hardly anything in it, but that’s where I always put the extra batter I have left over. Nothing is ever wasted.

Bran Muffins (Basic Recipe)

Preheat oven to 350 degrees.

In a big bowl, mix:

2 cups flour

2 cups bran

1 and 1/4 tsp. baking soda

1/4 tsp. salt

3/4 cup shredded unsweetened coconut (optional)

1 cup chopped nuts (optional)

1 cup raisins (optional)

I add the cranberries and dates to the measuring cup with the wet ingredients (below), mainly so the flour doesn’t stick to them and make white lumps in the batter.

1 cup cranberries (optional –  I use frozen cranberries that I thawed out in a small measuring cup with hot water – drain the water, of course)

1 cup chopped dates (optional, but really good)

In a big measuring cup:

2 cups milk with the juice of half a lemon

1 egg (lightly beaten and added to milk)

1/2 cup molasses

About 3 Tbsp. melted butter (use it to brush the muffin tin and the loaf tin and add the rest of the butter to the liquid.


Add liquid ingredients to dry ones in the bowl and mix as much as you need to, the less the better.

Fill muffin tin to about the top of each “cup” and pour the leftover batter into the loaf tin. The batter will be a bit on the runny side.

Bake at 350 degrees for 25 minutes.

** The muffins will get higher if you add fewer of the optional ingredients, but the texture still came out good even with all the heavy things I added.

If you don’t have molasses in the house, you could probably substitute a half cup of brown sugar and put it into the bowl with the dry ingredients.

Best enjoyed with a friend visiting, but tastes great all alone too.

Author: wordsfromanneli

Writing, travel, photography, nature, more writing....

32 thoughts on “Bran Muffins Plus

  1. Oh YUM, definitely Going to make these tasty fruit muffins!!!
    Xox Marsha

    Liked by 1 person

  2. They look yummy Anneli. I think the nuts and cranberries make a ncie addition. Happy Sunday. Allan

    Liked by 1 person

  3. Thanks for the recipe, sounds yummy!

    Liked by 1 person

  4. Oh my gosh, I love bran muffins! My mother used to make them. They so delicious, Anneli. ❤️😊😋

    Liked by 1 person

  5. I’ve been looking for a good bran muffin recipe. Are these moist? They look like it!

    Liked by 2 people

  6. Looks delicious! Drooling!

    Liked by 1 person

  7. My, they look so yummy! I can’t eat bran but I would add more flour and cranberries. So tart and good in a muffin!

    Liked by 1 person

  8. Your muffins look delicious and will make good companions with a cup of coffee.

    Liked by 1 person

  9. This one is now in my bookmark titled: recipes. I’m glad you explained about the cranberries. I was wondering if you used craisins. Those dried cranberries that are like raisins. Looks yummy.

    Liked by 1 person

    • I’ve used craisins in baking before, but they’re sweetened. I usually buy fresh cranberries when they are a good price (Christmas and Thanksgiving) and freeze them. To use them I just put hot water over them in a measuring cup and drain it a couple of times until they’re thawed. They’re much tartier, but really good in baking and of course, for a cranberry sauce.

      Liked by 1 person

  10. These look really good, Anneli, and I love the other ingredients that you added. Thanks for sharing!

    Liked by 1 person

  11. I forgot to mention that I like your mug and placemat too. 🙂


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