Pam Andersons Bran Muffin Recipe

Pam Anderson’s Bran Muffins with hazelnuts and dried-cherries

Written by Becky

Bran Muffins are one of my very favorite baked goods, and by far my favorite muffin. This Bran Muffin recipe is from Pam Anderson’s Cookbook, Cook Without a Book. I especially enjoy this cookbook because it provides a lot of creative freedom with each recipe, giving you simple guidelines for a successful meal yet some inspiration for making each recipe your own.  The bran muffin recipe gives you ideas of flavorings (cinnamon, orange zest, or cardamom), dried fruit add-ins (cherries, blueberries, strawberries, cranberries or raisins), and extra add-ins (bittersweet chocolate chips, white chocolate, or roasted nuts). As much as I like a tried-and-true recipe, I would much rather prefer a recipe that inspires me to use new flavors and ingredients.  And I couldn’t help but throw in my favorite ingredient combo: sour dried-cherries and toasted hazelnuts.

Pam Andersons Bran Muffin Recipe

The most fun part of baking this recipe was the girls I was cooking with. I baked these muffins with Maggy, Pam Anderson’s daughter, as we chatted about growing up with good food and inspiring mothers. Thanks Pam and Maggy for the recipe and inspiration!

Bran Muffins with Hazelnuts and Dried-Cherries

Yield: 1 dozen


  • 3 cups bleached all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cardamom
  • 2 cups low fat plain yogurt
  • 1 1/2 cups unprocessed wheat bran
  • 3/4 cup packed brown sugar
  • 1/2 cup plus 2 tablespoons vegetable oil
  • 1/4 cup unsulphured molasses
  • 2 large eggs
  • 1 cup dried cherries
  • 1/2 cup hazelnuts (toasted and skins removed)


  1. Adjust oven rack to lower-middle position and preheat oven to 375 degrees. Coat muffin tin (12 muffin cups) with non stick spray or coconut oil.
  2. Toast hazelnuts in the oven until fragrant, about 5 minutes, then rub with paper towel to remove skins.
  3. Mix the flour, baking powder, baking soda, salt, and cardamom in a large bowl. Mix the yogurt, bran, brown sugar, oil, molasses and eggs in a medium bowl. Mix the wet ingredients into the dry ingredients to form a smooth batter. Fold in the dried-cherries and hazelnuts. Fill the muffin cups with batter.
  4. Bake until golden brown, 20-25 minutes. Let cool in pan for a few minutes, then turn the muffins onto a rack to cool. Serve warm or a room temperature. (Muffins can be stored in a resealable bag and frozen for up to 1 month).


recipe from Pam Anderson's Cook Without a Book, altered by Maggie, Sabrina, Lillian and myself


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