Ok so this is my favorite bran muffin recipe, that I’ve created. In fact, I could eat too many in one sitting. If I have applesauce, I use that, if not I use a very ripe banana — either one works well. I also have used all honey for this recipe and that works too. All molasses works fine too. Of course, I have a thing for brown sugar mixed with melted butter — I can eat that right off the spoon. When I was a little kid, my mom used to mix medicine with brown sugar on a spoon so I would take it — that didn’t even spoil my love of brown sugar. Just writing about these bran muffins with buttery brown sugar topping makes my mouth water.
Bran Muffin Recipe
1 1/2 c. raw bran
1 c. whole wheat flour
1 tsp baking soda
1 tsp baking powder
3/4 c. milk
1/2 c. applesauce or smashed banana
1/4 c. molasses
1/4 c. honey
2 Tablespoons oil
Stir all the above ingredients with a large spoon until smooth. But do not put this in the muffin pan yet!
Spray a 12 muffin pan tin with Pam or other nonstick spray. Still, this is not time to put the batter in — wait! First you have to mix up the buttery brown sugar and put that in the pan.
Mix for the bottom of the muffin tin (becomes the topping):
1/4 cup melted butter and brown sugar — or adjust the amounts if needed — you may want a spoonful for yourself if you are like me!
Mix together the melted butter and brown sugar in a small glass bowl and put about a teaspoonful into the each muffin cup (before you put the bran batter into the cups.) You may want to place a pecan half in the brown sugar butter — if you like them.
Next — pour the bran batter into the cups filling to the top (makes 12 muffins).
Bake at 400 degrees for 15 min.
Invert immediately onto a sheet of parchment paper or wax paper or foil so that the muffins fall out of the pan easily. If you need to run a knife around the edges first, do so.