Saturday, March 15, 2014

Buttermilk Bran Muffins

Buttermilk Bran Muffins

Makes 12


1 cup sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
3 cups whole-bran cereal
½ cup seedless raisins
⅓ cup shortening
½ cup sugar
1 egg
1 cup buttermilk


1.                  Preheat oven to 400F.  Grease bottoms of 12 (3-inch) muffin-pan cups, or line each with paper liner.
2.                  Sift flour with baking powder, soda, and salt into medium bowl.  Add bran and raisins; mix well.
3.                  In large bowl of electric mixer, at medium speed, cream shortening with sugar until light and fluffy.  Beat in egg.
4.                  Using fork, stir flour mixture into shortening mixture alternately with buttermilk, stirring only until dry ingredients are moistened.  Do not beat.  Batter will be lumpy.
5.                  Quickly dip batter into muffin-pan cups, filling not quite two thirds full.  Bake 20 to 25 minutes, or until golden.
6.                  Loosen edge of each muffin with spatula; turn out.  Serve hot.

Buttermilk Bran Muffins were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on “Muffins”, page 62 an edition of between 1950 – 1960s. 

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Thank You!

Shirley-Ann Pearman

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