¼ Cup Shortening (50 ml)
¼ Cup Brown Sugar (50 ml)
2 Tbsp. Molasses (30 ml)
2 Eggs beaten
1 Cup Milk (250 ml)
1 Cup All purpose or Whole wheat flour (250 ml)
1 ½ Tsp. Baking Powder (7 ml)
½ Tsp. Baking Soda (2 ml)
¾ Tsp. Salt (3 ml)
1 ½ Cups Natural Wheat Bran (375 ml)
½ Cup Raisins or blueberries (100 ml)
Cream shortening and sugar together. Add Molasses and eggs and beat together. Add milk and then bran. Combine flour, baking powder, soda and salt together. Add to liquid ingredients.
Stir in raisins or blueberries. Spoon into greased muffin pans.
Bake in 400*F (200*C) oven for 18 to 20 minutes.
Yield: 1 DozenMuffins
Note: If using frozen blueberries toss them in a dusting of flour to keep the muffin mix from getting too stained with blueberry.
Currents can be substituted for raisins. If they are hard soak them in warn water first.
Tip: To void greasing muffin tins or if they are getting old and rusty, use paper cupcake liners. This makes cleanup easy as there is no need to wash the pans.