Name: Bran Muffins II
Yield: 4 servings
Ingredients: 2 1/4 cups bran whole; 1 cup buttermilk; 13 cup molasses dark; 1/4 cup brown sugar, dark firmly packed; 1 cup flour, all-purpose sifted; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1/2 cup raisins, seedless dark, seedless, optional; 1 each eggs slightly beaten; 1/4 cup vegetable shortening melted

Servings: 4 persons

2 1/4 cups bran whole
1 cup buttermilk
13 cup molasses dark
1/4 cup brown sugar, dark firmly packed
1 cup flour, all-purpose sifted
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup raisins, seedless dark, seedless, optional
1 each eggs slightly beaten
1/4 cup vegetable shortening melted

1
Mix bran, buttermilk, molasses and brown sugar in a small bowl, let stand until all liquid is absorbed.
2
Sift flour, baking powder, baking soda and salt into large bowl.
3
Stir egg and melted shortening into bran mixture.
4
Add bran-egg mixture all at once into flour mixture.
5
Spoon batter into heat-resistant plastic coffee cup holders that have been lined with paper muffin liners.
6
Place 6 muffins at a time around the outside edge of the turn- table, leaving the center of the turntable empty.
7
Repeat with remaining muffin batter.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Bran Muffins II

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