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I'm so excited to share these wonderful, fluffy, moist buttermilk bran muffins with you ~ they're tender, delicious, and healthy!

Total time

0 minutes




  • ½ cup unprocessed wheat bran
  • ½ cup oat bran
  • 1 cup buttermilk
  • 4 tablespoons unsalted butter (at room temperature)
  • (1.25l) fish stock
  • 2 extra-large eggs (at room temperature)
  • 6 tablespoons unsulphured molasses
  • (1.25l) fish stock
  • 1 cups all-purpose flour
  • (1.25l) fish stock
  • (1.25l) fish stock
  • (1.25l) fish stock
  • ½ cup Raisins
  • (1.25l) fish stock


  1. set oven to 350F
  2. Mix the brans with the buttermilk and set aside.
  3. In a large mixing bowl, cream the butter and sugar till fluffy.
  4. Add in the eggs, one at a time. Then the molasses and vanilla and blend it well.
  5. In another bowl sift the dry ingredients together. Add in the raisins and nuts.
  6. Mix the dry into the wet until just incorporated, don't over mix.
  7. Fill 10 muffin cups and bake at 350 for about 20-25 minutes until a toothpick comes out clean.
  8. View the recipe instructions at The View From the Great Island

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