These are my own favourite bran muffins that I first made for Terre Etoile, a healthfood restaurant bakery I worked in the wild, woily 80's. What I love about these is the rough-hewn, rustic, high caps, that crowns a moist, flavor-packed, healthy muffin that is just sweet enough, moist and staying. You feel noble when you have one of these and it carries you a few hours without an attack of the nibbles. Depending on the bran you use, and how long you let this batter stand, you might need a bit more flour.
If you are already a BetterBaking.com yearly subscriber or have purchased this individual recipe, click here to sign in.
Hi there, fellow home and pro baker and fan of great recipes….
The recipe you requested is not one of our free offerings or for individual sale. You will find a summary of the recipe requested above. After almost 8 years online, offering monthly issues of free recipes (and bonus issues and recipes) most www.BetterBaking.com recipes are only available to subscribers. Everyone is welcome to read our features, baking advice is on the house, but recipes are part of a new subscription system.
All of our recipes are available to full service subscribers.
Our FREE recipes are featured in our free monthly newsletter that you
register for or in
You can always, however, research a recipe or find out more about a particular recipe (our recipe headnotes are like small books!) in our Complete Recipe Archives, simply by doing a search for recipe type or by title.
Please find out how to join our one-fee, all recipes subscriber offer. In the meanwhile, you can see all the recipes listed in our Complete Recipe Archives. If you need a recipe right now, several free ones are always in the in our Free BB Classics, which change from time to time but usually have something handy to bake with.