Bran Muffins II

Fifteen minutes. That’s all that stands between you and a batch of warm, tender bran muffins.

These are microwave muffins, which means no preheating, no rotating pans, and no waiting around. Whole bran soaks up tangy buttermilk and dark molasses until it’s soft and fragrant, then gets folded into a simple batter that cooks in about 3 minutes per batch.

The molasses and dark brown sugar give these a rich, almost gingerbread-like depth that makes them feel like more than just a “healthy muffin."

Six at a time around the turntable, and you’ve got a dozen before your coffee is cool enough to drink.

Kitchen Tips

• Let the bran mixture sit until all the liquid is fully absorbed. This is what makes the muffins tender instead of gritty.
• Fill the cups only halfway. Microwave muffins rise fast and they’ll overflow if you’re generous with the batter.
• Arrange them around the outer edge of the turntable, never in the center. Microwaves cook from the outside in, so the middle spot gets uneven heat.
• Test with a toothpick at the 3-minute mark. Every microwave is different, so yours might need a few seconds more or less.
• These are best eaten the same day. If you have leftovers, wrap them individually and freeze. A quick 20-second zap brings them right back.