Bran Muffins
📜 Collection: Elizabeth Knee Collection | ✍️ Attribution: Unattributed | 📂 Category: Bread A classic, hearty recipe for homemade bran muffins made with buttermilk and molasses. The batter can be stored in the refrigerator for up to two weeks, allowing you to bake fresh muffins whenever you like.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 15 mins | 5 mins | 24 servings |
🔪 Key Equipment
- Muffin tin
- Mixing bowls
- Measuring cups
- Measuring spoons
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 cups | Bran | |
| 1 cup | Water | boiling |
| 1/2 cup | Shortening | melted |
| 1 cup | Sugar | |
| 1/3 to 1/2 cup | Molasses | |
| 3 | Eggs | |
| 1 pint | Buttermilk | |
| 2 1/2 cups | Flour | |
| 2 1/2 tsp | Baking Soda | |
| 1 tsp | Salt |
Instructions
Step 1: Prep the Bran
- In a bowl, combine the 3 cups bran and 1 cup boiling water; let sit for 5 minutes to soften.
Step 2: Mix the Batter
- In a separate large bowl, combine the liquid ingredients: 1/2 cup melted shortening, 1 cup sugar, 1/3 to 1/2 cup molasses, 3 eggs, and 1 pint buttermilk.
- Add the soaked bran mixture, then stir in the dry ingredients: 2 1/2 cups flour, 2 1/2 tsp baking soda, and 1 tsp salt. Stir completely until well incorporated.
Step 3: Bake
- Spoon the batter into greased muffin tins and bake at 400 degrees F for 15 minutes until they are puffed and a toothpick inserted in the center comes out clean.
💡 Make-Ahead & Storage: The prepared batter can be stored in a covered container in the refrigerator for up to 2 weeks. Bake fresh muffins directly from the fridge as needed.
Original Recipe Scan
