Wednesday, May 13, 2020


We had some flaxseed and wheat bran in our baking pantry and 2nd Man said, "how about some bran muffins?"  Who am I to say no to fresh baked goods, ha!

There was a reference on the package to a recipe on the website so that's what he used.  We thought we'd share and show you the results.


  • 1-1/2 cups wheat bran
  • 1/4 cup shortening
  • 2 eggs
  • 1-1/2 tsp baking powder
  • 1/2 cup walnuts (our substitution instead of raisins)
  • 1/2 cup brown sugar
  • 1 cup milk
  • 1/2 tsp baking soda
  • 1/3 cup brown flaxseeds
  • 1/4 cup molasses
  • 1 cup unbleached white all-purpose flour
  • 1/2 tsp salt


1. Preheat oven to 400°. Grease muffin tins or prepare with baking cups.

2. Cream shortening, brown sugar, and eggs. Add molasses and beat together well. Add milk, then bran. Set aside.

3. Sift flour, baking powder, baking soda, and salt together. Add nuts and flaxseed. 

4. Mix liquid mixture with dry mixture until completely moistened. 

5. Fill prepared muffin tins 2/3 full. Bake 15- 20 minutes.

The Red Mill recipe called for raisins but 2nd Man is not a fan of them so he swapped them out for chopped walnuts.  They bake up nicely though 2nd Man wished they rose just a bit more.

...they are moist inside and have a good dense and rich texture.

...and of course spread with some butter on them they are even more wonderful.

It was a great way to use up some of our quarantine ingredients.


  1. Who doesn't like a nice warm homemade muffin? 2nd Man; They sure do look divine.
    Over the top muffins; mix in a few raisins and/or dry cranberries. Could even make some using frozen blueberries. Oh, yum; just talking about muffins is making me hungry.
    I bet these would also be good with a homemade cream cheese spread.
    Enjoy your day and have a wonderful evening

    1. when I mentioned adding raisins to the muffins I guess I should had mentioned using the “golden raisins” or “sultana" raisins as they are typically smaller than your regular raisins and are sweeter, juicer and lighter in color than both raisins and currants.

  2. First Man your food photography is getting soooo so good. Making a good-for-you bran & flax seed muffin look that scrumdiddlyumptious to someone like me takes some talent, kiddo!(Unfortunately it seems I only ever crave bad-for-you trash food.) You really & truly do have a knack for it.

  3. My great grandparents made bran muffins every morning for breakfast. Served with milk gravy. O so good. Of course jam was also good.

  4. Mmm, those look fantastic! And they have healthy ingredients. Now if I could just get the ingredients.

  5. If you want your muffins to have that domed top, after filling the muffin tin, stick it in the fridge for about 20 minutes and then into the hot over immediately. Your muffins should rise to the occasion!


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