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Wheat Bran Muffins

Wheat Bran Muffins


1 1/4 cups all-purpose flour
1/4 cup whole wheat flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/4 teaspoons cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg

7 tablespoons unsalted butter, softened
1/2 + 1/8 cup dark brown sugar
2 large eggs
2 1/2 teaspoons vanilla extract
3 tablespoons unsulphured molasses
1/4 cup sour cream
1 cup + 3 tbsps. buttermilk
1 1/2 cups wheat bran
1 cup raisins


  1. Pre-heat oven to 375 degrees F.
  2. Beat butter in large bowl using electric mixer. Add brown sugar and beat until well mixed. Add eggs one at a time, beating thoroughly before adding the next. Beat in vanilla, molasses, and sour cream until thoroughly combined and creamy.
  3. Using low speed, beat in buttermilk and half the flour mixture until combined. Beat in remaining flour mixture until incorporated and slightly curdled looking, about 1 minute longer, scraping sides of bowl as necessary. Stir in bran and raisins.
  4. Grease muffins tin (18 for standard size muffins). Use a 2 oz. ice cream scoop to fill muffin tins. Bake at 375 degrees F for about 25 minute, or until the top of the muffins are set. Set on wire rack to cool slightly, about 5 minute Remove muffins from tin.

Wheat Bran Muffins
Nutrition Information
Wheat Bran Muffins
Serving Size:
Amount Per Serving
Calories 3358.70
Calories from Fat 1022.03
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A 83%
Vitamin C 12%
Calcium 110%
Iron 131%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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A tad, a dash, a pinch...
Measuring spoons

When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon