Comments on: sour cream bran muffins

By: Joan Maslin

Joan Maslin — Sat, 21 Jan 2012 18:48:59 +0000

Have made these numerous times to rave reviews. Ran out of molasses and am using Maple Syrup. I once substituted with Lyle’s Golden Syrup

By: Elisheva

Elisheva — Mon, 28 Nov 2011 14:52:58 +0000

Note for anyone else scared to break the unbreakable recipe, I made these yesterday with honey in place of molasses and slightly dialed down the brown sugar to compensate — delicious. Yoghurt (2% Liberte) instead of sour cream, dried cranberries instead of raisins. These are so light and fluffy but still perfectly muffin-y, just nothing at all like the rock-hard institutional breakfast muffins I normally associate with bran muffins.

By: Candace

Candace — Wed, 19 Oct 2011 18:08:44 +0000

Have been baking my way through Joanne Chang’s Flour cookbook, and these bran muffins are almost identical to hers except that she uses NO oil or butter. An extra half cup of creme fraiche/yogurt moisture but otherwise the same recipe. They are light and truly delicious — I never would have thought you could skip the butter or oil, but truly you can.

By: A. Brooklynite

A. Brooklynite — Thu, 03 Mar 2011 18:23:22 +0000

Dumb question: does miller’s bran mean something different than wheat germ? Their different names suggest that they do. What if I substituted wheat germ? Would it be way too heavy? I love wheat germ pancakes, but you only use 1/4 c or something in those. Anybody know?

By: BLK

BLK — Sat, 12 Feb 2011 00:59:32 +0000

Dear SK,
You rock. When I’m totally bogged down with Uni homework I love to escape into the recipes and photos of your site. I have the bran muffins in the oven right now. I invented my own topping- b.s., pecans, cinnamon, orange zest. We’ll see how that goes.
Thanks!

By: Sylvie

Sylvie — Tue, 30 Nov 2010 02:38:20 +0000

nothing says monday night like sour cream bran muffins.

By: Katie

Katie — Thu, 30 Sep 2010 23:00:52 +0000

Hi Deb –
I’m a somewhat new fan to your site – been enjoying your recipes for about six months now – thank you for sharing your passion and expertise! I just made these tonight and I used 1/4c oil, 1/4c applesauce, non-fat plain yogurt, no raisins, half ww flour/half ap, an extra 1/4 t of cinn, and oatmeal instead of bran. I wanted them to be able to go with a meal of chicken noodle soup. they came out really great! Like really great. Fluffy, and moist, and chewy, and great flavor with the molasses and oatmeal. Anyway, in case anyone likes to know how people have adapted the recipes – I wanted to share!
Thanks again!
p.s. I’ve also made meatloaf muffins before and they are a great hearty lunch element on the go. :)

By: Raich

Raich — Tue, 29 Jun 2010 10:07:18 +0000

I make meatloaf muffins all the time! I invented them, though I’m sure I’m not the first, when i wanted to freeze single portion meatloaves but didn’t have a mini-loaf pan.

By: K

Wed, 23 Jun 2010 16:52:15 +0000

I tried these with honey in place of molasses, since I didn’t have any molasses on hand. I dialed the sugar down to a scant 1/4 cup, and they turned out fabulous! I made them as mini muffins and they baked up puffed and perfect in 10 mins.

By: Meghan

Meghan — Sun, 13 Jun 2010 14:40:24 +0000

I made these again this weekend. I replaced half of the yogurt with a mashed banana. They aren’t quite as rich, but they’re still very tasty.