Dark Moist Bran Muffins
Yield
2 dozenPrep
10 minCook
25 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
whole-wheat flour
|
|
| 1 ½ | cups |
bran flakes cereal
|
|
| 2 | tablespoons |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| 1 ¼ | teaspoons |
baking soda
|
|
| 2 | cups |
buttermilk
|
|
| 1 | each |
eggs
|
|
| ½ | cup |
molasses
|
|
| 2 | tablespoons |
butter
or margarine, melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
whole-wheat flour
|
|
| 355 | ml |
bran flakes cereal
|
|
| 3E+1 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 6.3 | ml |
baking soda
|
|
| 473 | ml |
buttermilk
|
|
| 1 | each |
eggs
|
|
| 118 | ml |
molasses
|
|
| 3E+1 | ml |
butter
or margarine, melted |
|
Directions
Combine flour, bran, sugar, salt and soda and mix well.
Combine buttermilk, egg, molasses and butter and add all at once to dry ingredients.
Stir just enough to moisten flour mixture.
Fill greased muffin cups ⅔ full and bake at 350℉ (180℃) F 20 to 25 minutes.
