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