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Ingredients Jump to Instructions ↓

  1. 2 1/4 c Whole bran

  2. 1 c Buttermilk

  3. 1/3 c Dark molasses

  4. 1/4 c Firm packed dark brown sugar

  5. 1 c Sifted all-purpose flour

  6. 1 ts Baking powder

  7. 1 ts Baking soda

  8. 1 ts Salt

  9. 1/2 c Dark seedless raisins (opt)

  10. 1 Egg, slightly beaten

  11. 1/4 c Vegetable shortening, melted

  12. 1. Mix bran, buttermilk, molasses and brown sugar in a small bowl, let

  13. stand until all liquid is absorbed. 2. Sift flour, baking powder, baking soda and salt into large bowl. Stir in

  14. raisins, if desired. 3. Stir egg and melted shortening into bran mixture. Add bran-egg mixture

  15. all at once into flour mixture. Stir lightly with a fork until evenly moist. 4. Spoon batter into heat-resistant plastic coffee cup holders that have

  16. 1/2 full.

  17. 5. Place

  18. 6 muffins at a time around the outside edge of the turn- table,

  19. 3 minutes, or until muffins test done with a toothpick.

  20. 6. Repeat with remaining muffin batter.

Instructions Jump to Ingredients ↑

  1. Makes 12 muffins

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