Bran muffins from Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen (page 47) by Heidi Swanson

Where’s the full recipe - why can I only see the ingredients?

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

  • Eat Your Books

    Can substitute plain yogurt for buttermilk, brown sugar or muscovado sugar for cane sugar, other cereal for bran cereal, and oat bran for wheat bran. See recipe for variations.

  • TrishaCP on June 27, 2013

    These are probably the best bran muffins I have ever made. The butter adds a nice mouthfeel and a hint of luxuriousness to go with all of the bran. I do recommend not overfilling the muffin tins beyond what Heidi advises- a couple of mine were a bit too full and got funny caps on them as a result. (Still tasty just not as pretty.)

  • kb_mw on October 19, 2011

    Very good, not too sweet. I've made these several time with the Ezekiel 4:9 cereal, the golden flax version. They don't really dome up very much in the oven, but that works because they are the perfect recipe for my rose-shaped muffin pan. They keep decently well for a muffin too, and are good split and toasted the next day.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.