Moist Bran Muffins

 

It’s the first week back at school and it’s a busy one!  Will keep this short. 

Bran muffin. 

Doesn’t sound very appealling, does it?  When I first heard the term I imagined a dry, tasteless cake and, frankly, that’s what my first batch turned out like.  My second attempt were far nicer but, with 120ml of melted butter, hugely calorific.  Then I remembered something Nigella Lawson had written in How to Eat.  In California, she said, pureed prunes are often used to replace butter in recipes.  Interesting…

I tried it out and it worked a treat!  These muffins are gorgeous!  I’m off to eat one now, actually.  :)

Moist Bran Muffins

(Makes 12)

90g wheat bran (can be bought very cheaply in healthfood shops)

50ml plain yogurt

200ml milk

400g (or thereabouts) tin of prunes – drained, stoned and pureed

2 tblspn vegetable oil, plus extra to rub over muffin tin

1 egg, beaten

100g brown sugar

1 tspn vanilla essence

125g plain flour

1/2 tsp baking powder

1 tsp bicarbonate of soda

1/2 tsp salt

25g walnuts, chopped

25g raisins

  • Mix together the milk and yogurt add the wheatbran and leave to soak.
  • In a separate bowl add the prunes, oil, eggs, sugar and vanilla essence and whisk until combined.
  • Add the bran mixture and stir well.
  • Sieve the flour, baking powder, bicarbonate of soda and salt into the bowl.  Add the nuts and raising.  Stir until just combined.
  • Spoon mixture into an oiled muffin tin and bake in a 190oC pre-heated oven for 15-20 minutes.
  • When muffins are golden brown remove them from the oven and cool slightly.
  • Keep in a air-tight container for a couple of days.  Or pop them in the freezer to keep them for longer.

48 thoughts on “Moist Bran Muffins

  1. Yum – I’ll be trying these. And so low fat! I’ve tried the prunes trick in a few recipes before and it works really well.

    I definitely second your tip of freezing them – there are only two of us in our house so I always freeze a few of our muffins so that they don’t go to waste.

    • My goodness these are the best muffins i’ve tasted in a long time,and using prunes instead of butter-Genius!
      My husband hates bran in anything but even he likes these.Thanks for the recipe!
      x

  2. I too am loving the idea of the prunes! Actually I eat prune yogurt almost everyday! I have been thinking about muffins lately, but the calorie count has been keeping me away. I think I will just have to try yours for a treat. One of my “Seasoned Eatings” goodies was a cinnamon spun honey that would go great atop of these!

  3. Sophie – Me too. They defrost just in time for morning break. :)

    Lucy – Yeah, including mine. Too many croissants in France!

    Johanna – You know me too well!

    Deb – Cinnamon spun honey? Yum!

    Cynthia – You too. Happy New Year. :)

    Glitznvixen – Thank you! It’s by a friend/artist called Faye Anderson. Click on the Artwork heading above the banner for more about her. :)

    Jamezu – They really are. It seems wrong considering just how healthy they are.

    Sarah – Let me know how it goes!

    Patricia – Enjoy!

    David – Could you use all mashed banana rather than prunes, I wonder. Perhaps not. It might have that weird dry sensation that comes with bananas, you know?

  4. Rosa – I only discovered they existed last year. They sounded like a good idea to me!

    Anh – Thank you!

    Susan – Loving the pineapple idea…

    Maryann – They needed to be used up!

    Psychegrad – Welcome and thank you! :)

    Christina – A happy weekend to you too. You deserve it.

  5. I tried making my own healthy bran muffins once, riffing like crazy on a regular recipe, and they were a complete, sunken in the middle, leaden disaster. Thanks for sharing ones that sound far tastier – if I can get over the previous horror show, I may try these. :)

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  7. well my housemate and I just made the muffins— we almost forgot to put in the bran, luckily we rescued them just in time and they tasted grrrrreat!

  8. Darn those look good. You could definitely use whole wheat pastry flour instead of regular flour to make them more nutritious.

    I just finished making bran muffins of my own, I bet you’d like them: Cinnamon Raisin Peanut Butter & Peach Bran Muffins. Long name, but all of those wonderful ingredients stick out! I used pureed peaches, but pureed prunes is a wonderful idea! I think I’ll add chopped walnuts to mine next time too! Thanks!

    The Peanut Butter Boy

  9. I live in the U.S. and we don’t use grams and mls for measurements. This recipe looks fabulous but I don’t know how to convert it. (I know I’m pathetic). Can anybody help? Thanks so much, kathleen

  10. What would happen if I took out the brown sugar and raisins? I have to restrict sugar in my diet and have been trying to find cake-style recipes. This one looks great, if it weren’t for the sugar…

    I can have honey in small quantities…perhaps replace with that? :)

  11. This recipe looks delicious. Do you have a recipe that ‘translates’ from ‘g’ and ‘ml’ to ‘cups’ as we use in US?
    Thanks.

    The artwork is beautiful!

    Thanks from
    Sasha

  12. Your recipie sounds delicious and I can’t wait to taste them. I’ve been searching for a moist bran muffin recipie on and off for years. Have tried many all of which were way to bland or dry for my taste. Love prunes too and would never have thought of using them. Thanks for sharing….I’m off to the store now! = )

  13. Hello,
    Unless I have overlooked this item, what is the nutritional food value of this recipe? Can anyone inform me as to the fat content, carbohydrates content and so on. Thank you.

    N.B.
    The conversion of 125 grams of flour, if I am not mistaken is 4.38 ounces.(re June 29/08 post)

  14. Hello Marian,

    Sorry. I made this recipe up myself and couldn’t even begin to guess the nutritional value of each muffin. Just did a Google search and apparently this site – http://www.sparkpeople.com – has a free tool whereby you can enter a recipe and it will work out nutritional values. Not a member though so couldn’t tell you how good it is.

    Sorry, I can’t be more help.

    Wendy

  15. Hi Wendy,

    These are really amazing and a huge favorite of ours now. Although I usually double the amount of walnuts and raisins used.

    I’m now on the hunt for similar recipe for Banana Bran Muffins. Does anyone have any recommendations they can pass on?

    Thanks,
    Dean

  16. Andrea and Sarah – Sorry for the late response. Didn’t see this comment until today! The muffins will keep fresh in a container in the fridge for a couple of days. More than that and I would freeze them.

    Dean – Really glad you like them. I don’t know of a banana bran muffin recipe but I’m going to start experimenting tomorrow! Watch this space. Maybe. :)

  17. Hi Wendy,

    I made a batch of these at the weekend and they are fantastic! Even my kids like them and have taken one in their lunch boxes to school today :) I have given you a shout out on my blog this morning as I totally love your recipes.

    I noticed someone was asking about the nutritional content of these… I worked it out :)

    Calories: 168.9 per muffin
    Carbohydrate: 27.2g
    Fat: 4.6g
    Protein: 4.5g
    Fibre: 4.6g

    Also, one muffin counts as half a serving of fruit and veg

    Hope this helps

    xx Sam xx

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  19. I finally made your muffins over the weekend Wendy and they are so very good. I’ve had a bag of chia seed bran in my kitchen for yonks and have been somewhat perplexed about how to use it. Anyway, I finally remembered these muffins of yours.

    I used about 40g of chia seed bran, instead of the 90g you listed, given how much chia seeds absorb moisture and even then it was still a bit too thick, so I added a splash more milk and yoghurt.

    I’ll definitely be making these again and I’ll let you know if / when I get the quantity of chia seed bran exactly right.

    Anyway, they’re delicious and definitely moist. Thanks for posting this.

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