There was always a bran muffin at Westwood Cottage topped with some homemade jelly. Especially Chokecherry! So good. This recipe from the Jean Pare Company’s Coming Muffins and More cookbook, is the perfect recipe. I like to double it and freeze half of them. A healthy breakfast treat to start the day. Give them a try, you won’t be sorry!
Just Double the Recipe Bran Muffins
(This recipe is for one batch 12 muffins, double it for 24.)
1 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup raisins
1 cup buttermilk or sour milk (I add 1 tbsp of vinegar to 1 cup of milk)
1 cup natural bran
1/3 cup cooking oil
3 tbsp molasses
1/4 cup packed brown sugar
1/2 tsp vanilla
In large bowl put flour, baking powder, soda, salt and raisins. Stir together well. Push up around sides of bowl making well in the center.
In another bowl stir sour milk with bran. Let stand 5 minutes.
Add remaining ingredients to bran mixture in given order. Beat with spoon until mixed. Pour into well in first bowl. Stir just to moisten – don’t over mix. Batter will be lumpy. Fill greased muffin tins 3/4 full. Baker in 375 degree oven for 20-25 minutes. Let stand 5 minutes. Remove from pan. Makes 12.