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Soft Bran Muffins

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  Shredded whole bran 1 Cup (16 tbs)
  Milk 3⁄4 Cup (12 tbs)
  All purpose flour 1 Cup (16 tbs)
  Baking powder 1 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Butter/Shortening 2 Tablespoon
  Sugar 1⁄4 Cup (4 tbs)
  Egg 1 , beaten

Add bran to milk and let stand 10 to 15 minutes.
Sift flour, measure and resift 3 times with baking powder and salt.
Cream butter and blend in sugar; add egg and beat until fluffy.
Add bran and milk.
Then add flour mixture, stirring until flour is just dampened.
Fill greased muffin tins 2/3 full of batter and bake in a moderately hot oven (400° F.) for 25 to 30 minutes, or until muffins are done and nicely browned.
Serve piping hot with plenty of butter.
Makes 8 large or 12 small muffins.

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Soft Bran Muffins Recipe