Moist Bran Muffin Recipes for Your Home Kitchen Start Here

"For a lower sodium version of these bran muffin recipes, omit the baking soda and substitute regular milk for the buttermilk. Results? Only 112mg per muffin!"

Big Bran Muffins
	Big Moist Bran Muffins are only a few steps away! Don't let the long list of ingredients daunt you, they mix up quickly the night before and pop into the oven for fresh baked muffins in the morning. By pre-soaking the bran in the cooking liquid, your muffins will be tender as well as moist. Enjoy these bran muffin recipes, both versions. 2 1/2 cups flour 3 tsp baking soda 1 Tbs Feather weight baking powder 2 tsp cinnamon 3/4 cup vegetable oil 3 Tbs melted butter 2 Tbs honey 1/3 cup molasses 1 1/4 cup brown sugar 1 tsp vanilla 3 eggs, slightly beaten 2 cups buttermilk 1 cup wheat germ 1 cup natural bran (not the cereal) 1/2 cup dates, chopped 1 cup dark raisins 1 Whisk the first 4 ingredients together in a medium bowl and then set it aside. 2 In a larger bowl, whisk the next six (oil through vanilla) together. Whisk in the eggs, then the buttermilk, wheat germ and the bran. Let this mixture rest for 10 minutes. 3 Whisk the dry ingredients into the wet ingredients, then fold in the dates and raisins. Fold the batter over itself with a rubber spatula to be sure all the dry is well mixed into the batter, scraping from the bottom of the bowl. 4 At this point, cover the batter with plastic wrap and refrigerate at least one hour, preferably overnight. When you are ready to bake: 1 Pre-heat oven to 400*. Lightly spray the muffin pan with non-stick cooking spray. 2 Fill the muffin cups to the brim. If you have any empty cups, fill them 1/2 way with water to ensure that the muffins will bake evenly. 3 Bake for approximately 20 minutes, until the tops begin to brown, then turn down your oven to 350* and bake until they are completely done through. Depending upon the size of your muffin cups, it may take up to an additional 15 minutes.. Test with a toothpick to see if any moisture remains in the center of a muffin. 4 When baked, remove from the oven and let cool in the pan for 5 or 10 minutes before transferring them to a wire rack. Servings: 12 Nutrition Facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients. The following ingredients were not linked to the ingredient database and were not included in the nutrition information: cinnamon wheat germ natural bran (not the cereal) dates, chopped Amount Per Serving Calories 511.95 Calories From Fat (37%) 187.27 % Daily Value Total Fat 21.21g 33% Saturated Fat 4.04g 20% Cholesterol 69.35mg 23% Sodium 341mg 22% Potassium 408.49mg 12% Carbohydrates 75.64g 25% Dietary Fiber 1.69g 7% Sugar 40.87g Sugar Alcohols 0.00g Net Carbohydrates 73.95g Protein 6.61g 13%

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