Sonoma Bran Muffins Recipe


MethodMain Ingredient


 Bran flakes2 Cup (32 tbs)
 Boiling water1⁄2 Cup (8 tbs)
 Buttermilk1 Cup (16 tbs)
 Currants1⁄2 Cup (8 tbs), plumped for 20 minutes in warm water, then drained
 Unsalted butter4 Tablespoon (At Room Temperature, 1/2 Stick)
 Brown sugar1⁄4 Cup (4 tbs)
 Blackstrap molasses3 Tablespoon
 Mashed banana2 Tablespoon
 Stone ground whole wheat flour1 Cup (16 tbs)
 Soy flour1 Tablespoon
 Baking soda3⁄4 Teaspoon
 Salt1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 2014 Calories from Fat 600

% Daily Value*

Total Fat 68 g104.5%

Saturated Fat 34.8 g174%

Trans Fat 0 g

Cholesterol 552 mg

Sodium 2755.2 mg114.8%

Total Carbohydrates 312 g103.9%

Dietary Fiber 40.7 g162.8%

Sugars 114.6 g

Protein 61 g122.1%

Vitamin A 100.6% Vitamin C 38.3%

Calcium 22.8% Iron 241.4%

*Based on a 2000 Calorie diet


Preheat the oven to 350° F.
Lightly butter 12 muffin forms, dust with whole-wheat flour, and shake out the excess flour.
Put the bran in a large mixing bowl and stir in the boiling water.
Add the buttermilk and currants and mix well.
With an electric mixer, cream the butter and brown sugar.
With the mixer on, slowly trickle in the molasses; add the mashed banana and then the eggs, one at a time.
Beat well at medium speed.
Pour the batter into the bran mixture and combine thoroughly.
Add the remaining ingredients and stir until blended, but do not overmix.
Spoon the batter into the muffin tins, filling them two thirds full, and bake for 20 to 25 minutes.
The muffins will look a little soft when they come out of the oven but will firm up as they cool.