Whole Wheat Molasses Bran Muffins

These muffins are loosely based on the recipe of the top of the green Quaker Natural Wheat Bran box, but use whole wheat flour, less sugar and no icky trans fat laden shortening.  The added hints of pumpkin and ginger make them so good and the pumpkin keeps them moist.  They are toddler-approved even, which makes them even better!







My Whole Wheat Molasses Bran Muffins



1/4 cup canola or vegetable oil

1/4 cup light brown sugar, lightly packed

1/4 cup molasses

2 eggs

6 tbsp pumpkin puree *see note

1 cup milk

1 cup whole wheat flour

1/2 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp ground ginger

1 1/2 cups natural wheat bran

1/2 cup golden raisins (or chocolate chips if you are feeling frisky)



In a large mixing bowl combine bran, milk and raisins and let rest while prepping other ingredients.  Mix brown sugar, oil and molasses (best in this order so that you can use the same measure...the molasses just slides out of the measuring cup when done after the oil) together and then beat in eggs, one at a time and then mix in the pumpkin puree.  Scrape this mixture into the larger bowl with the bran mixture and stir.  Add dry ingredients and mix by hand until just combined.  Spoon into greased muffin tins and bake for 20 minutes (14-15 for mini muffins) at 400 degrees.



Makes 12 medium/large muffins and 12 mini muffins or any combo thereof :)



* I always freeze my pumpkin puree (fresh or canned) in 6 tbsp servings because I make pumpkin pancakes a lot and my recipe uses that much.  So that is why you'll see 6 tbsp of pumpkin or multiples of 6 in my recipes :)