Updated Monday, October 25th, 2010
Yield: 12 muffins
In a small bowl pour boiling water over half of the bran and all of the raisins; let stand until cool. In a large mixing bowl combine the remaining bran, sugar, light and blackstrap molasses, oil, egg, and buttermilk until well blended. Sift the flour, baking soda, and salt into the bran-molasses mixture. Stir in the cooled bran-raisin mixture. Place in a container; cover and refrigerate at least overnight or up to a week.
At baking time preheat the oven to 375° F. Fill paper-lined muffin tins with the batter (bake as many as you will need; return remaining batter to the refrigerator). Bake until the tops of the muffins spring back when lightly pressed with a fingertip, about 20 minutes.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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