Moist bran muffins from King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains (page 45) by King Arthur Flour

  • light brown sugar
  • raisins
  • Show all ingredients...
  • Serves : 12 muffins

  • EYB Comments

    Can substitute white whole wheat flour for whole wheat flour, and dark brown sugar for light brown sugar. Chill batter overnight.

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 white whole wheat flour for whole wheat flour, and dark brown sugar for light brown sugar. Chill batter overnight.

  • jenmacgregor18 on January 28, 2023

    These turned out well. Very moist and tender. Not too sweet. They surprised me as they actually have a considerable amount of bran. Easy to throw together the night before & then bake off in the morning. I used white whole wheat flour, All-bran twigs and raisins. I'd like to try dates next time and add the orange zest. Comparatively, the bran muffins from Midwest Made are more of a treat--but they're all white flour & significantly less bran.

  • Frogcake on October 21, 2017

    A really good, moist bran muffin recipe! I used frozen crumbled raspberries in place of raisins and added: one tablespoon of orange zest and two tablespoons of flax seeds. Also sprinkled turbinado sugar on top before baking. Lots of other permutations and combinations possible in this one!

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.