Honey Bran Muffins 

Rain, Rain, Rain. We have had more rain this year so far then we have had in years. Now I am not complaining. I love the rain as long as I do not have to drive in it. I especially love to baking and cooking comfort foods when it rains. Baking when it’s raining just warms up the house and makes it feel all snuggie inside.

This past weekend before the next set of storms comes rolling in, Big V and I decided to go for a drive up in the hills near our house to see if any of the dried streams and riverbeds had water in them. The drought has taken a toll on our poor hills.

Boy, we in for a big surprise! We found so many little steams, riverbed that have been dry for years with water in them, lakes and bens that have been low with lots of water. And lots of green! It reminded me of when I was little growing up in the area, everything was so green and the all the streams and riverbeds had water in them.

Today it started to rain again and they say we should have rain off and on for the nexted day or so. What does that mean? Time to Bake! Tonight when my sister came over she wanted some muffins. We whipped up a batch of Honey Bran Muffins in no time at all. They were quick, easy and so yummy. I think I am going to make another batch tomorrow. So bake up a batch and let me know if you think these muffins are as good as I do! 

Honey Bran Muffins 

Makes 6 jumbo muffins or 12 regular muffins

(I made the 12 regular in the picture )


3 Tablespoons softened butter 

3 Tablespoons brown sugar 

3 Tablespoons regular white sugar 

2 Tablespoons honey

2 teaspoons warm water

Muffin mix

1 cup all purpose flour

1 cup wheat bran

1 teaspoon baking soda

1/4 teaspoon baking powder 

1/4 teaspoon salt 

1/2 cup milk 

1/3 cup brown sugar 

1/4 cup honey

1/4 cup canola oil 

1 egg 

2 Tablespoons molasses 

1 Tablespoon orange zest 

  1. Pre-heat oven to 350. Put a piece of foil or cookie tray on bottom of oven. Muffins may bubble over. Just for easy clean up.
  2. In a small bowl mix all the ingredients for the pre-glaze until well combined and set aside.
  3. In a large bowl, mix flour, bran flour, baking powder, baking soda and salt. 
  4. In a different medium bowl, mix together milk, brown sugar, honey, oil, egg, molasses and orange zest until well combined. 
  5. Do not use liners and no need to spray muffin tin. Divide your pre-glaze into each muffin tin, spread the pre-glaze on to bottom and sides of each muffin slot. Set aside.
  6. Fold the milk sugar mixture into the flour mixture just until combined. 
  7. Divide muffin batter into each muffin tin slot on top of pre-glaze should be about 3/4 full.
  8. Bake for about 15 -20 minutes (jumbo muffins might take a little bit longer) or until toothpick comes out clean.
  9. When muffins are finished baking, immediately invert muffins tin over on to a piece of waxed paper or a light sprayed piece of parchment paper with non stick spray. Muffins should pop out, if not a nudge them with a spoon. Let cool if you can.


Bran Muffins with Raisins and Walnuts


One of Big V’s favorite muffins are Bran Muffins. He loves them slightly warm with butter. So when he asked if I could make some, the hunt was on for the “Perfect” Bran Muffin. I started playing around with different concoctions tying to get the best muffin that was moist and with big flavor. I tried some with bran cereal and some without. I tried toasting the wheat bran and not toasting. I added all white flour with the wheat bran and all wheat flour.l I even tried a 50/50 white flour/wheat flour mix. In the end I came up with a muffin recipe that Big V was very happy with. I am very pleased with my Bran Muffins with Raisins and Walnuts, but like all other recipes I will still keep playing around with it. Who knows I might come up with the “Ultimate Perfect Bran Muffin”.


Bran Muffins with Raisins and Walnuts
(Makes about 12 regular size muffins)

1/2 cup sugar
1/4 cup dark molasses
2 eggs slightly beaten
1/4 cup canola oil
1 cup milk
1 teaspoon vanilla
1/2 cup white flour
1/2 cup wheat flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups wheat bran, toasted
1/2 cup raisins
1/2 cup chopped walnuts

Pre-heat oven to 350
1) Toast wheat bran on a plain cookie sheet in oven, stir every couple of minutes to prevent burning for 6 to 8 minutes. It will have a toasty smell when done. Set aside, cool completely.
2) Spray muffin tin or line with liners.
3) In a medium bowl add sugar, molasses, eggs, oil, milk and vanilla, mix well.
4) In a large bowl add cooled wheat bran, wheat flour, white flour, salt, baking powder and baking soda, mix well. Add raisins and walnuts coat with flour mixture.
5) Fold wet mixture into flour mixture just until combined. Do not over mix.
6) Fill muffin tin almost to the top of liners. I use an ice cream scooper.
7) Bake 15 to 18 minutes or until toothpick comes out clean.
8) Cool muffins in tin for about 3 to 5 minutes, remove to wire rack to finish cooling.
Enjoy them warm or at room temperature. They also freeze well. And don’t forget the butter!