Country Bran Muffins
Yield
8 servingsPrep
25 minCook
25 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
bran flakes cereal
cereal, 40% |
|
| 1 | cup |
water
boiling |
|
| 2 ½ | cups |
unbleached all-purpose flour
sifted |
|
| 2 ½ | teaspoons |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 1 ½ | cups |
sugar
|
|
| 2 | large |
eggs
|
|
| 2 | cups |
all-bran cereal
|
|
| 2 | cups |
sour milk
or buttermilk |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
bran flakes cereal
cereal, 40% |
|
| 237 | ml |
water
boiling |
|
| 591 | ml |
unbleached all-purpose flour
sifted |
|
| 13 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 355 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 473 | ml |
all-bran cereal
|
|
| 473 | ml |
sour milk
or buttermilk |
Directions
Combine 40% Bran Flakes and boiling water in bowl.
Let stand 10 minutes.
Sift together flour, baking soda and salt; set aside.
Cream together shortening and sugar in large mixing bowl until light and fluffy, using electric mixer at medium speed.
Add eggs, one at a time, beating well after each addition.
Stir in Bran Flakes mixture and all-bran into creamed mixture.
Add dry ingredients alternately with butter/sour milk to creamed mixture, mixing just enough to moisten.
Spoon batter into well-greased 1½-inch muffin-pan cups, filling 2/3rds full.
Bake in 400℉ (200℃) oven 25 minutes or until golden brown.
Serve hot with butter and jam.
NOTE: Batter can be stored for a few days in the refrigerator.
Bake as directed.
