Classic Bran Muffins

These bran muffins are a long time favourite Rogers recipe. Moist, delicious and best of all – they’re high fibre!

Instructions

1.	Preheat oven to 375°F (190°C). Grease or line a 12 cup muffin tin with paper liners.
2.	In a large bowl, mix together Rogers Wheat Bran and buttermilk; let stand 5 minutes. Stir in vegetable oil, brown sugar, beaten egg, and vanilla.
3.	In a separate bowl, whisk together flour, baking soda, baking powder and salt. Add to first mixture and stir until just blended. Gently stir in raisins or dates and spoon into prepared muffin tin. Bake 15-20 minutes. Transfer muffins to wire racks to cool.

Comments (14)

Perla Vale

September 28, 2021Reply

These muffins are my parents favorite.
My father has high triglycerides and my mom diabetes so I have made a few changes to make them low carb and sugar free. I have replaced the flour for almond flour, brown sugar for Swerve Brown sugar and added an extra egg for binding. I chopped a few apricots and threw them in. They are delicious. Just thought I would let people know you can still enjoy bran muffins. The only problem not sure how to calculate Nutrition.
- Rogers Foods
  
  April 5, 2022Reply
  
  Hi Perla, sorry for the late reply. We are still navigating through our new website. For calculating nutritional info on your recipes, try using this website https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
  
  Thanks for your input!
Roland krecsy

November 7, 2021Reply

Muffin recipe for diabetics with whole wheat flour
fay collins

December 10, 2021Reply

My husband and I just read your aticle about Safeway and soby’s not carrying your product, totally appalled, believe me We will not switch. I have been using it since I remember favorite aunt always used it..(I’m 65 so that should say something) One question, how much molasses may I add to the bran muffin recipe. Thank you muchly. Fay
- Rogers Foods
  
  April 5, 2022Reply
  
  We appreciate you!
- Rogers Foods
  
  April 5, 2022Reply
  
  Which bran muffin recipe are you referring to, we will give it a look for you!
Sam

February 9, 2022Reply

I love these muffins! My mother-in-law was making bran muffins on our last visit and shared she uses this recipe on the back of the bran package. I have adjusted the recipe slightly by adding a little less flour (I live in a very dry climate and adjust all my baking). Delicious! I bake these a couple of times per month.
- Rogers Foods
  
  March 7, 2022Reply
  
  Thanks for taking the time to write to us Sam! Glad to hear your mother-in-law enjoys our recipe and now you do as well!
Wendy

September 14, 2022Reply

I recently purchased Rogers wheat bran to make bran muffins. I noticed the recipe you had on the back of the Wheat Bran package was exactly the same recipe I was using which I got from the All recipes website.

https://www.allrecipes.com/recipe/25224/classic-bran-muffins/

I wanted to let you know that the recipe on the back of your Wheat Bran package is incorrect. Your package indicates that 1 and 1/2 cups of wheat bran is equal to 375 ml. This is way too much wheat bran. It appears that you guys are actually converting the wheat bran to ml like 1 cup of flour, however you do not measure Wheat bran in the same way that you do all purpose flour.

The actual wheat bran in ml should be 90 ml not 375ml. If you actually measure a cup and a half of wheat bran in a measuring cup and then weigh that portion on a scale you will see it adds up to about 90 ml not 375 ml.

In order to use 375 ml of Wheat Bran you would need to make an incredibly huge volume of muffins and pretty much use up almost the entire portion of the bag to make one batch.

I wanted to let you know of this discrepancy as it will ruin the muffins if someone is following the ml conversion in your recipe.

Please kindly acknowledge that you received my feedback.
- Rogers Foods
  
  January 12, 2023Reply
  
  Thank you for reaching out, Wendy, we will pass on your feedback
Linda Tupp

January 12, 2023Reply

Hi, I love and make these bran muffins very often, I was wondering if I could make this recipe into a 9×5 loaf if I added
another cup of flour ??
Thank you, very much for your reply.
linda
- Rogers Foods
  
  January 12, 2023Reply
  
  Hi Linda, thanks for reaching out. Adjustments must be made to the recipe, including cook time and temp. Here is a great resource to help you convert from a muffin to a loaf and vice versa. https://www.thespruceeats.com/convert-a-muffin-recipe-into-loaf-4097840
Pamela

January 22, 2023Reply

This is my favourite bran muffin recipe. Been using it for 40 years.
These days I use 1/2 cup brown sugar and add 1/4 tsp nutmeg and the muffins are still excellent.
Peter Summers

August 1, 2023Reply

I think Wendy might be confused about the weight/volume. ml is volume. Weight would be written as gram [g]

	1 1/2 cups ROGERS NATURAL WHEAT BRAN
	1 cup buttermilk
	1/3 cup vegetable oil
	2/3 cup brown sugar
	1 egg, lightly beaten
	1/2 tsp vanilla
	1 cup ROGERS ALL PURPOSE FLOUR
	1 tsp baking soda
	1 tsp baking powder
	1/2 tsp salt
	1/2 cup raisins or dates, optional

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Bake Time

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Rating

Ingredients

These bran muffins are a long time favourite Rogers recipe. Moist, delicious and best of all – they’re high fibre!

Instructions

Rogers Foods

Rogers Foods

Rogers Foods

Rogers Foods

Rogers Foods

Rogers Foods

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