Bran Muffins – a delicious recipe with hodgson mill, boiling water, brown sugar, butter, flour, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix 1 cup wheat bran with 1 cup boiling water; stir and let water absorb into bran.
2
(This would be a good time to throw in some raisins and let them soften).
3
In a separate bowl, blend sugar and butter.
4
Measure and combine flour, baking soda and salt.
5
Combine the moist bran with beaten eggs, the remaining 2 cups of bran, buttermilk, blended sugar-butter mixture, and flour, soda and salt mixture.
6
Stir until well blended.
7
Place in the refigerator for future use, or bake at once.
8
When preparing to bake, preheat oven to 400 degrees F.
9
Stir batter well and spoon into prepared muffin tins.
10
Bake 15 minutes.
11
Keep remaining mixture in airtight container for 2-4 weeks.
2101
kcal
Calories
181
g
Fat
113
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 cups hodgson mill unprocessed wheat bran, 1 cup boiling water, 1 cup brown sugar, ½ cup butter (or canola oil), and more.
Yes, Bran Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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