Soft Bran Muffins Recipe
Summary
MethodBlended
Ingredients
| 1 cup shredded whole bran | ||
| Milk | 3/4 Cup (16 tbs) | |
| All purpose flour | 1 Cup (16 tbs) | |
| Baking powder | 1 3/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 2 tablespoons butter or shortening | ||
| Sugar | 1/4 Cup (16 tbs) | |
| Egg | 1 , beaten | |
Directions
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.
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.
Chef
