Bran Muffins

A one-bowl bran muffin with no eggs, no butter, and no fuss. Two cups of bran plus a quarter cup of cornmeal give these a hearty, grainy texture that’s closer to old New England brown bread than a fluffy bakery muffin.

Molasses is the only sweetener, and half a cup of it makes these deeply flavored without being cloying. Combined with skim milk and baking soda, the molasses also creates a chemical reaction that gives the batter its lift since there are no eggs here to provide structure.

The directions say “mix all ingredients together” and that’s genuinely all there is to it. No separating, no creaming, no folding. Stir until the dry ingredients are wet, fill your tins, and bake. The lower baking temperature is intentional. It gives the dense batter time to cook through evenly without drying out the edges before the centers set.

The optional cup of raisins adds little bursts of sweetness throughout. Soak them in warm water for ten minutes first if yours are dried out, then drain well before stirring in.

Pro Tips

• Dissolve the baking soda in a tablespoon of warm water before adding. Undissolved soda leaves bitter pockets in the finished muffins
• Fill muffin cups about three-quarters full. This batter doesn’t rise dramatically
• Check at 22 minutes. The dark molasses color makes it hard to judge doneness visually, so use a toothpick
• Store in an airtight container. The high bran content means these dry out faster than standard muffins

Variations

• Replace molasses with dark honey or maple syrup for a lighter flavor profile
• Add two tablespoons of ground flaxseed for extra fiber and a subtle nuttiness
• Stir in chopped walnuts or pecans for crunch