Bran Muffins

You know they are good for you…well sometimes…the huge ones you get these days at the grocer and at bakeries are not so good, so you think about eating them. But, did you know they can taste yummy and are super good fresh out of the oven?

Try these! Get your whole grains a tasty yummy way.

For the bran you can crunch up some shredded wheat or use bran flake or whatever bran you have on hand. I would substitute some applesauce for the shortening maybe if I was in an extra healthy mood. (or actually if I was in an extra healthy mood I would make the oatmeal raisin cookie muffins the recipe doctor Elaine Magee created) Also, sift only once or not at all unless you really dig sifting or have a child who does. I am not a fan of the over- stirring of muffins either. I am of the belief that they should be mixed like biscuits…just until wet and big clumps are gone.

Bran Muffins

1 cup buttermilk
2 cups shredded whole bran
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon soda
½ teaspoon salt
â…“ cup shortening
â…“ cup dark brown sugar, packed
1 egg
3 tablespoons dark molasses
â…“ cup plumped molasses

Grease muffin pan with 12 medium cups. Start oven 10 minutes before baking; set to moderately hot. (400° F.).

Measure buttermilk into a bowl. Stir in bran and let stand a few minutes. Sift flour, measure, resift 3 times with next three ingredients. Beat shortening and sugar until creamy using rotary beater. Add egg, beat until smooth and fluffy. Beat in molasses. Clean off beater, use wooden spoon. Add flour and bran mixture alternately in 3 portions, beating until smooth after each addition. Fold in raisins. Spoon into prepared pan. Bake 20 minutes or until golden brown. Serve hot. The Modern Family Cookbook


  1. Yes,they are yummy & very satisfying.

  2. Exactly.

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