Bran Muffins – 2 recipies

My recipe from a long time ago, followed by another from an even longer time ago.

Bran Muffins

I got this recipe from Barbara Kirschenblatt Gimblett in 1986. Her husband, artist Max Gimblett, was one of my professors at Pratt Institute.  Of these Max said, these are good “for steady long lasting energy. The molasses is high-octane fuel.”

1 c whole wheat flour
1 t. salt (scant)
1 t. baking soda
1 c buttermilk
3/4 c raisins, par-boiled and drained
1/2 c black-strap molasses
2 T cold water
1 egg, beaten
2 c bran

Pour buttermilk over bran in a bowl and let stand five minutes. Combine molasses, water and egg. Add bran mixture and raisins. Sift in dry ingredients and blend just enough to moisten. Don’t stir out lumps. Generously fill buttered muffin pan 2/3 full. Bake at 375º until firm and shrunken slightly from sides, about 25 minutes. Makes 1 dozen.

Bran muffins


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s