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I promise I’m gonna show you how to make these delicious, old fashioned, easily customizable, from scratch bran muffins in this post, but I gotta drive around the bend a bit first…
Have you ever eaten at a Picadilly restaurant? My great grandmother used to consider that one of the greatest dining treats! I have to admit, I’d much rather go to a cafeteria for lunch than an “upscale” restaurant. My tastebuds get far more excited about boiled cabbage and carved beef than a glass of wine and a …well whatever those places serve with wine.
Growing up, I’m sure there were nicer restaurants in Huntsville, but they didn’t exist in my little world. Every now and then on Sundays my grandparents would pick up Kentucky Fried chicken to go with our dinner and they’d take us out to eat at Piccadilly on very special occasions. On birthdays we’d get to go to Mullin’s Drive In, where I still find myself gravitating a few times a year for a small hamburger and an order of broasted potatoes.
Nowadays my favorite local haunt is The Blue Plate Cafe, a meat and three that is only open for breakfast and lunch. If you ever go there, ask for Selvenia, she’s a waitress who dishes up hugs along with sides of peach cobbler, and look up Jerry Sparks and tell him I sent ya – maybe he’ll send me an extra helping of tomato and cucumber salad next time I’m in! Speaking of Blue Plate, what a thrill for me to be featured in the latest issue of Alabama Magazine – which also lists Blue Plate as one of the “must try” restaurants in Huntsville! There is a big feature on me and my family (I love the photos) and another feature on my hometown and all there is to do here in the latest issue of Alabama Magazine. So if you live near the heart of Dixie, be sure and pick up a copy.
Now where was I before I went off in the ditch? Picadilly, yes! My favorite part about eating at Picadilly is that you can usually get a bran muffin as the bread to go with your meal – and I dearly love bran muffins.
With that in mind, I’m bringing you my incredibly versatile bran muffin recipe. These can be made plain, or you can add in your favorites mix-ins. They can be made only slightly sweet for a dinner bread or muffin-sweet for a breakfast muffin or dessert.
This is just a good basic bran muffin recipe so feel free to make them exactly as I am in this tutorial or run for the hills with it!
See? If you stick with me long enough eventually you will be rewarded by me getting to my point! ~grins~
OH! If you’re looking for the recipe using Raisin Bran cereal, just click here to visit that post. I actually like these I’m about to show a little better though!
You’ll need: Wheat Bran, Vegetable Oil (or melted butter), Self Rising Flour*, Buttermilk, Vanilla, Egg, Brown Sugar, and Dried Cranberries and Walnuts – but you can use different add ins if you prefer them to the cranberries and walnuts.
*If you don’t have self rising flour, see my FAQ page on how to make your own
If you want to make your own buttermilk, here is an easy way. For each cup of milk, add 1-2 tablespoons of white vinegar or lemon juice. Stir and allow to sit for five minutes before using.
Finding Wheat Bran – Wheat Bran is the hard thing to find here. If you have a health food grocery store near you, they should have it. I seldom go to those though because they are just so stinking expensive. I understand that it’s worth it and all that…but understanding that doesn’t soften the blow to my wallet or make money magically appear. My Krogers has an organic foods section and I can usually find it there, but I always have to look pretty good in order to find it.
Place your wheat bran and buttermilk in a bowl.
Stir well. It will look kind of like sawdust paste 🙂
Add in egg, oil (or melted butter), brown sugar, and vanilla and stir well once more.
Add all remaining ingredients.
Note: I’m using chopped walnuts and dried cranberries but you can use whatever you like.
Get started customizing by adding 1/2 to 1 cup of any of the following or a combination of the following:
- chopped nuts of your choice (pecans, walnuts, peanuts, etc)
- Dried Cranberries, raisins, dried blueberries, chopped dried peaches, chopped dried apples, etc
- finely chopped fresh apple
- fresh grated carrots
- Seriously, pretty much anything you’ve got a hankering for!
Stir until it’s well combined.
You’re not supposed to eat it at this point because it has raw eggs in it. I would never do such a harrowing thing as tasting raw batter. No sirreee…not me.
~licks the spoon~
Oh, by the way this is a Pyrex bowl in a pattern called “New Dot”.
Spoon out into 12 muffin cups.
You can either line them with muffin papers or just spray your muffin tin with cooking spray.
I have done both but I usually put these in muffin papers because I like to freeze them and it just makes it a little easier.
I have a “stunt muffin pan” that I usually use for photos but it was way back in the cabinet and this one hopped out first so I guess it was feeling neglected. I had Mama look over this post before I sent it out and she called to say “The post looks good, but I can’t believe you used that ugly old muffin pan…” I’m just keeping it real. Oh the tangent I could go off on about folks talking ugly and hiding behind the phrase “keeping it real”….but I’ll spare you that one today.:)
Bake at 375 for 20 minutes, or until lightly browned on the top.
Allow to cool for a few minutes in muffin pan and then remove to cool completely on a towel lined counter or platter. Can serve warm, of course!
To freeze: Cool completely. Place in zipper seal gallon sized bags and freeze. Thaw by wrapping in paper towel and heating in the microwave until heated through, about 45 seconds or so.
What do you like in your bran muffins?
- 1+1/2 cups wheat bran*
- 1 cup buttermilk
- 1 egg
- ½ cup vegetable oil (or ½ cup butter, melted and cooled)
- 1 teaspoon vanilla
- 1 cup self rising flour
- ¾ brown sugar (Dark or light, your preference. Use 1 cup if you prefer them sweeter)
- ½ cup dried cranberries
- 1 cup chopped nuts - I'm using walnuts.
- In large mixing bowl, stir together bran and buttermilk.
- Add in egg, oil, brown sugar, and vanilla. Stir well to combine.
- Add in flour, cranberries, and nuts and any other add ins you want. Stir well until completely moist.
- Bake at 375 for twenty minutes, or until golden.
I’m giving away a complete Dollywood Vacation including tickets to the park, tickets to the Dixie Stampede Dinner Show, Tickets to Splash Country, AND A Cabin! Click here for details. Contest closes Tuesday, May 15th at midnight!
No act of kindness, no matter how small, is ever wasted.
Aesop, The Lion and the Mouse
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Love the muffins, now I have to find my muffin tins, they were waiting patiently to be cleaned up and put away after the tart marathon last Xmas, and they have simply disappeared. The only one I can find is a brand new non stick, and while its ok, it just doesn’t bake like the others, and since there are 4 of two different sizes its kind of odd they aren’t where I can find them. Talk about your scattered brains, mine went on holiday and hasn’t come back.
My husband loves bran muffins, but we love honey in them too. What would be the measurements to add honey to these?
Hey Kristin! This recipe is how I make mine, so I don’t have a honey recipe because I like this one so much 🙂 However, I encourage folks to make my recipes their own by tweaking them to suit their needs and tastes. You might try just adding 1/2 cup of honey as it is written, but I’ve never done it personally so I’d love to hear how your experiments turn out! Please report back 🙂
Thanks so much for responding and the advice on measurements!! I will be making these this week….will definitely let you know how they turn out!!
Using the 1/2 cup of honey was perfect and these were delicious!! Thanks so much!!
Oh, Yum! I used to have a recipe similar to this that you could keep covered in the refrigerator for up to six weeks. Was so wonderful to get up and have two baking while I took a shower. A wonderful hot breakfast or treat!!
I am so glad to see this recipe. I love bran muffins, but most I’ve ever eaten have raisings, which I cannot eat and have to pick out! But, the cranberries are not a problem. Can’t wait to make.
I left the South many years ago to marry my Southern California boy but I am still a Southern Belle/Steel Magnolia gal. I have lost my elder relatives and sure miss their stories. I LOVE your stories and wanderings. Take care and stay off horses. I only rode a horse once and got seasick trying to stay on the sweet old thing.
Christy, I made these yesterday, and they turned out perfect! So good!! I found “blueberry infused” cranberries at the store so that’s what I used, and because I love blueberries so much, do you think frozen blueberries would work?
Absolutely! I would put them in frozen rather than thaw them, and if you find they sink to the bottom a bit, try tossing them with a little flour before adding them to the batter. So glad you like them as much as I do!