Bran Muffins, revamped!

A new dad in the practice shared this recipe with us. I love the creativity of turing a normal recipe into one packed full of extra nutrients! Enjoy this one, and see what you can do to boost favorite recipes at your house!

Grandma Carole’s Original Bran Muffins


  • 1 cup Boiling Water
  • 1 cup Nabisco 100% Bran
  • Let Cool


  • 1 ½ cup Sugar
  • ½ cup Butter (Room Temp helps)


  • 2 Eggs
  • 2 cups Buttermilk
  • 2 ½ cups flour
  • 2 ½ tsp. Baking Soda
  • ¾ tsp. Salt

Fold in:

  • 2 cups  Kellogg’s All Bran
  • The other cooling Bran mixture


350 @ 20 minutes or so


Grandma Carole’s Changed Bran Muffins

  • Organic or as natural as possible ingredients used
  • This recipe is doubled from above. The batter lasts in the refrigerator for a few weeks
  • Makes about 5 baker’s dozen
  • Used baking cups helps with storage and speed –recycled paper -unbleached totally chlorine-free


  • 2 cups filtered boiling water
  • 2 cups unprocessed Bran
  • Let Cool


  • 2 Sticks soften butter (used salted)
  • 1 cup raw Sugar


  • 4 eggs (Free range)
  • 4 cups Buttermilk (there are substitutes, have not tried)
  • 6 tsp. Baking Soda (added additional tsp. because of molasses)
  • 1 ½ iodized sea salt
  • 3 cups Kellogg’s All Bran (This should be 4 cups but ran out, very moist without it)
  • 1 1/3 cups blackstrap molasses
  • 5 T. local honey (used clover, will try buckwheat next)
  • 3 cups Buckwheat flour
  • 2 cups Amaranth flour (unique flavor, may try all buckwheat next)

Bake: 350 @ 25 minutes or so- use a fork or toothpick to see if done, if nothing sticks to it, the muffins are done

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