When it comes to bran muffins it seems like everyone in the house likes them different. The recipe I use will make right around 36 muffins I divide the batter up and add each persons favorite fruit. I will take 4 of each muffin and put in a tin for the week and put the rest of the muffins in the freezer taking them out when needed.
5 cups wheat bran
3 cups AP flour
2 teaspoons salt
1 tablespoon baking soda
3 cups buttermilk
1 cup sugar
1/2 cup molasses
1 1/2 teaspoon vanilla
1/4 cup and 1 tablespoon vegetable shortening, melted
1 cup raisins
1 15 oz can crushed pineapple, drained
1 1/2 cups apple, peeled and grated
pecans or walnuts
raw sunflower seeds
- Preheat an oven to 350 degrees. Grease muffin cups or line with paper muffin liners. Whisk together the bran, flour, salt, and baking soda in a mixing bowl; set aside.
- Beat the eggs in a mixing bowl. Whisk in the buttermilk, sugar, molasses, vanilla and melted shortening until smooth. Stir in the bran mixture along with the raisins until no dry lumps remain. Divide batter and mix in your optional ingredients. Pour into the prepared muffin tins, filling them no more than 2/3 full.
- Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
This past weekend was the Paiute Parade and Pow-Wow. It was so much fun and I loved the beautiful costumes. I am looking forward to next years event. This week we have the Utah Summer Games Opening Ceremony and a Rodeo to go to.
Until Next Time,