¾cupraisins, dried cranberries or dried currants, tossed with 2 teaspoons of flour
Preheat oven to 400 degrees F. Line a muffin tin with paper liners or spray with cooking spray.
In a large bowl, mix together flour, wheat bran, brown sugar, baking powder, salt and cinnamon.
In a separate bowl, whisk together eggs, buttermilk, applesauce, molasses and butter. Add the wet ingredients to the dry ingredients and mix just until moistened (do not overmix). Fold in raisins, cranberries, or currants.
Pour batter into prepared muffin tins. Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.
How to store bran muffins: Store the muffins in an airtight container or bag at room temperature for up to 3 days.
Can bran muffins be frozen? Yes! If you want to keep the muffins fresh for more than a couple of days, freezing is your best bet. Wrap the muffins tightly in an airtight container or bag and store in the freezer for up to 3 months.
Have leftover bran? Here's how to use bran in other recipes: toast the bran and sprinkle it over oatmeal or cold cereal; add it on top of smoothies; include it in a casserole topping with bread crumbs; combine the bran with bread crumbs to create a breading for fish or chicken; stir the bran into pancake or waffle batter. These Tender Whole Wheat Rolls call for wheat bran, and so do these Pecan Wheat Waffles.
Add your favorite mix-in's to these muffins. Raisins, dried cranberries, or dried currants all work well. Nuts are also a great option. Try chopped pecans or walnuts!