Buttermilk Bran Muffins Recipe
Ingredients
1 cup sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3 cups whole-bran cereal
1/2 cup seedless raisins
1/3 cup shortening
1/2 cup sugar
legg
1 cup buttermilk
Sift before measuring.
Directions
Preheat oven to 400F.
Grease bottoms of 12 (3- inch) muffin-pan cups, or line each with paper liner.
Sift flour with baking powder, soda, and salt into medium bowl.
Add bran and raisins; mix well.
In large bowl, using wooden spoon, cream short- ening with sugar until light and fluffy.
Beat in egg.
Using fork, add flour mixture alternately with buttermilk, stirring only until dry ingredients are moistened.
Do not beat.
Batter will be lumpy.
Quickly dip batter into muffin-pan cups, filling not quite two thirds full.
Bake 20 to 25 minutes, or until golden.
Loosen edge of each muffin with spatula; turn out.
Serve hot.
Makes 12.
Grease bottoms of 12 (3- inch) muffin-pan cups, or line each with paper liner.
Sift flour with baking powder, soda, and salt into medium bowl.
Add bran and raisins; mix well.
In large bowl, using wooden spoon, cream short- ening with sugar until light and fluffy.
Beat in egg.
Using fork, add flour mixture alternately with buttermilk, stirring only until dry ingredients are moistened.
Do not beat.
Batter will be lumpy.
Quickly dip batter into muffin-pan cups, filling not quite two thirds full.
Bake 20 to 25 minutes, or until golden.
Loosen edge of each muffin with spatula; turn out.
Serve hot.
Makes 12.
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