Buttermilk
Bran Muffins
Makes
12
Ingredients
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
Method
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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