Bran Muffin with a bite out of it on white plate with strawberries.
Breads,  Breakfast,  Recipes

Old-Fashioned Bran Muffins Recipe

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I’m under 40 and love to bake sweets. Why would I choose to make Bran Muffins? For some reason, Bran Muffins remind me of childhood. I really wanted to try another muffin from scratch and I hadn’t had a Bran Muffin in a long time. When I buy muffins, I always choose chocolate, pumpkin, or blueberry. I guess you could say I had a craving.

Bran Muffins may be a strange thing to crave, so maybe I’m low on fiber? Whatever the reason, these muffins were pretty good. However, next time I would definitely add raisins or chopped up dates to make them sweeter. I have been putting honey or jam on this batch when I eat them in the morning. They are best warmed up in the microwave for a quick breakfast!

Ingredients You Will Need

  • Flour
  • Baking Powder
  • Sugar
  • Salt
  • Shortening
  • Egg
  • Milk
  • Bran Flakes

Equipment You May Need

  • Measuring Cups and Spoons
  • Mixing Bowl
  • Muffin Tin
  • Cupcake Liners
  • Flour Sifter
  • Pastry Blender

Helpful Tips for Baking Bran Muffins

  • Paper liners are much easier to get out of the muffin tin. It also makes them easier to share and to take on the go during the week.
  • When it comes to shortening, I like to use the sticks that are butter flavored, rather than the traditional shortening in a can. It is easier to measure and it adds a buttery taste to whatever I am baking.
  • If you need to sift flour or other ingredients, use a wire whisk.

Other Recipes You Might Enjoy

If Bran Muffins aren’t your thing, try my Spice Muffins instead. You may also like my Recipe for Hot Cross Buns or my Recipe for Scones.

What is your favorite muffin flavor? Let me know in the comments below.

Bran Muffin with a bite out of it on white plate with strawberries.

Old-Fashioned Bran Muffins

Heidi Bruaw
These old-fashioned bran muffins are perfect for a quick on-the-go breakfast during the week or a great addition to a weekend brunch.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American

Equipment

  • Muffin Tin

Ingredients
  

  • 1 Cup Flour Sifted
  • 3 teaspoons Baking Powder
  • 2 Tablespoons Sugar
  • ¾ teaspoon Salt
  • ½ Cup Shortening
  • 1 Egg Well Beaten
  • ¾ Cup Milk
  • Cups Bran Flakes or Bran Flakes with Sugar-Coated Raisins

Instructions
 

  • Preheat oven to 400°F and line muffin tin with cupcake liners or spray with cooking spray.
  • In medium bowl, sift flour, baking powder, sugar, and salt. This can be done with a wire whisk if you don't have a flour sifter.
  • With a knife or pastry blender, cut in shortening.
  • Combine well-beaten egg with milk and add to flour mixture. Stir only enough to dampen the flour mixture.
  • Fold in bran flakes.
  • Fill muffin pans about ⅔ full.
  • Bake at 400°F for 20 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown.
  • *Pro tip: Double this recipe if you want leftovers.

Notes

  • Paper liners are much easier to get out of the muffin tin. It also makes them easier to share and to take on the go during the week.
  • When it comes to shortening, I like to use the sticks that are butter flavored, rather than the traditional shortening in a can. It is easier to measure and it adds a buttery taste to whatever I am baking.
  • If you need to sift flour or other ingredients, use a wire whisk.
Keyword 1950’s Recipe, Bran, Bran Muffins, Breakfast, Brunch, Muffins

Recipe adapted from “The General Foods Kitchens Cookbook” Copyright 1959.

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