Prep 15 mins
Cook 25 mins
Delicious and healthy, this popular muffin withstands the test of time. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 2 eggs
- 1⁄2 cup sugar
- 1⁄4 cup molasses
- 1 1⁄2 cups sour milk or 1 1⁄2 cups buttermilk
- 1 1⁄2 tablespoons butter or 1 1⁄2 tablespoons shortening, melted
- 1 1⁄2 cups flour, sifted
- 1 teaspoon salt
- 1 1⁄2 teaspoons baking soda
- 2 1⁄2 cups natural bran
- 1⁄2 cup raisins or 1⁄2 cup dates or 1⁄2 cup prunes (chopped) or 1⁄2 cup fig (chopped)
- Preheat oven to 400F and grease muffin pans (or use cupcake papers).
- Beat eggs; add sugar, molasses, sour milk and shortening or butter.
- Sift the flour with salt and soda; add bran and fruit followed by the liquid mixture gradually.
- Fill well greased muffin pans 2/3 full and bake for 25 minutes.
Even with the low amount of butter in this recipe they are very good. I used dried cranberries instead of the raisins. I baked these for 20 minutes and they seemed overdone next time I will try a shorter bake time. I used a ice cream scoop and got 14 muffins. Thanks for sharing this recipe. Made for "Prop it up" in the cooking photo forum.
Great stuff. I used barley malt syrup in place of the molasses and added in some grated orange rind. I really like these and will make them again!