Molasses bran muffins from Good to the Grain: Baking with Whole-Grain Flours (page 54) by Kim Boyce and Amy Scattergood

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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

  • TrishaCP on June 30, 2013

    These weren't terrible but I don't plan to make these again. I had a few subs based on available ingredients- oat bran for wheat bran and WW pastry flour for WW flour. They seemed to work ok, but as I have read elsewhere, the muffins came out flat. The prune jam did keep the muffins moist, but it irks me to have so much left over. I don't understand the purpose of making so much extra? The amaranth flour, which I had never used before, does get tamed by the strong flavor of the molasses, but the molasses itself was still too overpowering for my taste.

  • caitmcg on September 02, 2012

    These muffins have great flavor and are very healthful, with all whole grains and but a small amount of butter. The orange juice-prune puree makes them super-moist, but the amounts the book specifies makes twice as much as needed for the recipe. With the strong flavors of the orange, prunes, and molasses, the 1/2 cup of amaranth flour isn't obvious, and could be replaced with more whole wheat flour. Definitely follow her instructions for filling alternating cups in the muffin tin.

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