Wheat Bran Muffins

Please wait...
Enjoy these bran muffins with a glass of milk or filtered coffee. We also love them to accompany a dish of baked beans.

Share

Wheat Bran Muffins

Enjoy these bran muffins with a glass of milk or filtered coffee. We also love them to accompany a dish of baked beans.

The Muffins will keep 2 days at room temperature and can be frozen 3 months.

portion12 Muffins

Preparation20 minsCooking20 minsTotal40 mins

 50 g (1/4 cup) lard or vegetable shortening
 100 g (1/2 cup) brown sugar
 70 g (1/4 cup) molasses
 2 eggs
 1 cup milk
 100 g (1 1/2 cups) wheat bran
 125g (1 cup) all-purpose flour
 1 1/2 teaspoon baking powder
 1/2 teaspoon baking soda
 3/4 teaspoon salt

1

Set the oven rack in the center of the oven. Preheat the oven to 400°F (200°C). Butter the molds or line with paper molds.

2

In a bowl, beat the fat to soften it, add the brown sugar and beat until smooth. Add molasses and eggs and beat for 1 minute. Add milk and bran, beat until smooth.

3

In another bowl, whisk the flour, baking powder, baking soda and salt. Add the dry ingredients to the egg mixture, beating until smooth. Scrape the bowl once with a spatula during this operation.

4

Scoop the batter into the molds with a large spoon or ice cream scoop.

5

Bake for 15 to 20 minutes , until a toothpick inserted in the center of a muffin comes out clean.

6

Let stand 2 minutes, unmold and cool on a wire rack.

Ingredients

 50 g (1/4 cup) lard or vegetable shortening
 100 g (1/2 cup) brown sugar
 70 g (1/4 cup) molasses
 2 eggs
 1 cup milk
 100 g (1 1/2 cups) wheat bran
 125g (1 cup) all-purpose flour
 1 1/2 teaspoon baking powder
 1/2 teaspoon baking soda
 3/4 teaspoon salt

Directions

1

Set the oven rack in the center of the oven. Preheat the oven to 400°F (200°C). Butter the molds or line with paper molds.

2

In a bowl, beat the fat to soften it, add the brown sugar and beat until smooth. Add molasses and eggs and beat for 1 minute. Add milk and bran, beat until smooth.

3

In another bowl, whisk the flour, baking powder, baking soda and salt. Add the dry ingredients to the egg mixture, beating until smooth. Scrape the bowl once with a spatula during this operation.

4

Scoop the batter into the molds with a large spoon or ice cream scoop.

5

Bake for 15 to 20 minutes , until a toothpick inserted in the center of a muffin comes out clean.

6

Let stand 2 minutes, unmold and cool on a wire rack.

Wheat Bran Muffins

 

Culinary inspirations in your email!

Subscribe to my Newsletter

Hi, I'm Micheline

Share your ideas and comments with  me and other visitors

Leave a Reply

Your email address will not be published. Required fields are marked *

You will certainly like ...

Homemade Pasta

Homemade Pasta

Making homemade pasta is fun and so rewarding. And… you can also freeze them ready to boil when needed.

Rye Bread

Rye Bread

This bread is ideal for making sandwiches with smoked meat, ham and goes well with a Swiss type cheese.

Oatmeal Muffins

Oatmeal Muffins

These buttermilk muffins have a rich and delicate taste and can be frozen for 3 months.

Cooking with Micheline