I have made this bran muffin recipe for decades – it’s straight from the side of a Quaker wheat bran box. I copied it down decades ago – I have no idea if Quaker still has the recipe on the side now … I buy my bran from the bulk food store now because I’m cheap.
I’ve tried other bran muffin recipes, and none seem to be as good as this one. It’s easy for bran muffins to be dry and boring – these ones are neither. Nice hit of molasses, the sweetness with brown sugar and a load of milk make them somehow perfect. I usually make them for the kids with chocolate chips, but I prefer them with dates. To satisfy both, I often double the recipe, split the batter, and make the kids a pile of mini muffins with chocolate, while my large muffins have dates. I’ve tried splitting the batter and putting half in with dates and half in with chocolate, but I’m telling you, it’s bloody impossible to tell a date from a chocolate chip just by looking at a baked muffin.
This muffin recipe differs from all of my others in that it uses shortening. That’s a bit odd, no? But it works. Cream your shortening and sugars – brown sugar and molasses – as you would for cookies. Again, … wierd. Why not melt it? Well. Don’t. Ok? Listen to me.
Note: It’s really important that you do this creaming step well, since you have to add your eggs and milk to this … and once you’ve added those liquids, if you haven’t incorporated the shortening well, you’ll have and uneven crumb in your muffin. And that is pretty gross. Check out my handy 4 step visual guide for combining the first five ingredients. Can you figure them out??
You’ll have quite the runny mess by now…
Add dry ingredients and mix till just combined. This is the point that I divide my batter and add the chips and dates to different bowls. Easy peasy.
Bake ’em up at 400 – keep an eye on them. As soon as there is no softness in the peak, pull them out. The wee ones are done in a jiffy!
Oh ya… the ACTUAL recipe from the green bran box of yore …