A simple bran muffin from Midwest Made: Big, Bold Baking from the Heartland (page 63) by Shauna Sever

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on November 08, 2023

    A good way to use up some Trader Joe's raisin bran, which we didn't care for. I added the raisins too, softened in hot water. My muffins took about 27 min to bake. Since she says the batter keeps refrigerated 5 days, I prepared it 16 hours ahead. I did use the sugar topping (less of it), but actually didn't love the crunch here.

  • jenmacgregor18 on August 27, 2022

    They look healthy, lumpy & brown, but are delicious. Very good plain or with a bit of butter or cream cheese. Not too sweet and not too healthy tasting. They freeze and reheat well too. When we polished off the last of the batch, we were wishing we had a couple more left. I added 1 cup of raisins. Next time, I'll try dates. Based on her recipe intro, I had a recollection of my mother making the Jiffy bran muffin with dates.

  • Zosia on March 04, 2021

    Very good, basic bran muffin. I omitted the sugar topping and they were still pleasantly sweet.

  • Zosia on March 04, 2021

    Batter must be refrigerated from 4 hours up to 12 hours.

  • stef on March 13, 2020

    Nice muffin, I reduced the sugar by 20% but added 3/4 cups dry cranberries.

  • Jviney on February 19, 2020

    A nice, basic muffin recipe. They aren’t terribly sweet but have a nice crunch from the turbinado sugar top. I used bran flakes with flax - liked them.

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