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.
12 Muffins
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.
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.
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.
Scoop the batter into the molds with a large spoon or ice cream scoop.
Bake for 15 to 20 minutes , until a toothpick inserted in the center of a muffin comes out clean.
Let stand 2 minutes, unmold and cool on a wire rack.
Ingredients
Directions
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.
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.
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.
Scoop the batter into the molds with a large spoon or ice cream scoop.
Bake for 15 to 20 minutes , until a toothpick inserted in the center of a muffin comes out clean.
Let stand 2 minutes, unmold and cool on a wire rack.
