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Bran Muffins |
| A high-fiber favorite for decades, these Bran Muffins will fill the gap! Don’t be afraid to substitute other dried fruit for the raisins: try dried apricots or dates, or even seeds and nuts. |
1 ¼ cup flour 1 ½ tsp baking powder ½ tsp baking soda ½ tsp salt 1 ½ cup wheat bran ¼ cup shortening ¼ cup brown sugar ¼ cup molasses 2 eggs (unbeaten) ¾ cup milk ½ cup raisins (optional) |
Cream shortening and sugar together. Add molasses and eggs and beat together well. Add milk and then bran; stir. Combine flour, baking powder, soda, and salt, and add to liquid ingredients, mixing well. Fold in raisins if desired. Spoon batter into greased or non-stick muffin pans (or use pleated muffin cups) (use the Ice Cream Scoop Technique . . .) and bake in 400° F oven for 18 – 20 minutes. Makes one dozen large muffins. |
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