Wheat Bran Muffins

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

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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

 

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