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18 Ratings
5 star values:
1
4 star values:
3
3 star values:
8
2 star values:
5
1 star values:
1
Martha Stewart Member
Rating: Unrated
08/15/2014
Can I substitute honey or agave or real maple syrup for molasses? I don't like the taste of molasses...
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Bran and Currant Muffins
Recipe Summary
Yield: Makes 9
Ingredients
Ingredient Checklist
3 tablespoons canola or vegetable oil, plus more for oiling pans
1 cup unprocessed wheat bran
1/2 cup prune juice
1/2 cup plain nonfat yogurt
1/2 cup currants
3 tablespoons unsulfured molasses
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Cook's Notes
If you make extra muffins, wrap each one in foil and store them all in a plastic bag in the freezer. Defrost at room temperature overnight or in the oven before breakfast.
Gallery
Bran and Currant Muffins
Recipe Summary
Yield: Makes 9
Gallery
Bran and Currant Muffins
Bran and Currant Muffins
Bran and Currant Muffins
Recipe Summary
Yield: Makes 9
Recipe Summary
Yield: Makes 9
Yield: Makes 9
Makes 9
Ingredients
Ingredients
- 3 tablespoons canola or vegetable oil, plus more for oiling pans
- 1 cup unprocessed wheat bran
- 1/2 cup prune juice
- 1/2 cup plain nonfat yogurt
- 1/2 cup currants
- 3 tablespoons unsulfured molasses
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Directions
Heat oven to 400 degrees. Lightly oil nine standard-size muffin cups, or line them with paper liners.
Combine wheat bran, prune juice, yogurt, currants, molasses, oil, egg, and vanilla in a large mixing bowl. Let stand for 10 minutes.
Whisk together flour, baking powder, baking soda, and salt in a small bowl. Stir dry ingredients into the bran mixture just until dry ingredients are moistened. Do not overmix.
Spoon batter into muffin cups, filling each about three-quarters full. Bake in the center of the oven for 20 minutes.
Turn muffins out of the pan, and let them cool on a rack.
Cook's Notes
If you make extra muffins, wrap each one in foil and store them all in a plastic bag in the freezer. Defrost at room temperature overnight or in the oven before breakfast.
Cook’s Notes
If you make extra muffins, wrap each one in foil and store them all in a plastic bag in the freezer. Defrost at room temperature overnight or in the oven before breakfast.
Reviews (1)
Add Rating & Review
18 Ratings
5 star values:
1
4 star values:
3
3 star values:
8
2 star values:
5
1 star values:
1
Martha Stewart Member
Rating: Unrated
08/15/2014
Can I substitute honey or agave or real maple syrup for molasses? I don't like the taste of molasses...
Reviews (1)
Add Rating & Review
18 Ratings
5 star values:
1
4 star values:
3
3 star values:
8
2 star values:
5
1 star values:
1
Add Rating & Review
18 Ratings
5 star values:
1
4 star values:
3
3 star values:
8
2 star values:
5
1 star values:
1
18 Ratings
5 star values:
1
4 star values:
3
3 star values:
8
2 star values:
5
1 star values:
1
18 Ratings
5 star values:
1
4 star values:
3
3 star values:
8
2 star values:
5
1 star values:
1
- 5 star values:
- 1
- 4 star values:
- 3
- 3 star values:
- 8
- 2 star values:
- 5
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
08/15/2014
Can I substitute honey or agave or real maple syrup for molasses? I don't like the taste of molasses...
Martha Stewart Member
Rating: Unrated
08/15/2014
Can I substitute honey or agave or real maple syrup for molasses? I don't like the taste of molasses...
Rating: Unrated
All Reviews for Bran and Currant Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Bran and Currant Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
