I’m searching for the best bran muffin recipe. So far, I found a pretty good one in a vintage cook book but I think it still needs some tweaking. Maybe due to the fact that it has shortening, which I really don’t like to use.
My ideal Bran Muffin has a crispy top and grainy texture with some dried fruit throughout. The recipes with less flour and more bran are so far my favorites. My favorite bakery-made bran muffin was at a place called the Avenues Bakery, which shut their doors a couple years ago. Since then I’ve been on a quest for a the perfect Bran Muffin.
I would love any tips or links to recipes that you might have for a great Bran Muffin. Or if you have any suggestions on how to make the recipe below better, I would greatly appreciate it! It is the best I’ve found but I have hopes for something even better soon.
Best Bran Muffins (thus far)
adapted from The Perfect Hostess Cookbook 1950
(pictured at the top)
1/4 c sugar
1/4 c butter
1/2 cup vegetable shortening
1 tsp baking soda
1 cup buttermilks
1/2 cup flour
2 cups of bran
1/2 cup sun dried cherries (optional or use raisins)
Cream butter, sugar and shortening until light. Stir 1 tsp of soda into 1 cup of buttermilk until dissolved. Add the liquid to the butter mixture. Sift flour then add a pinch of salt to the flour. Add flour to batter. Stir in bran, cherries, and 1 well beaten egg. Spoon into hot greased muffin pans, filling them only 2/3 full. Bake at 400 degrees for about 20 minutes. Allow to stand 5 minutes in the pan then remove carefully as these muffins are delicate.
What the cookbook had to say about these muffins: (I love vintage cookbooks and the funny notes on the recipes!) Note: These bran muffins are delicious beyond words and never fail to create an enthusiastic stir at the table. Butter may be served with them of course, but because of their rich resemblance to certain cupcakes, it is often found quite satisfactory to serve them plain.
Hope they cause a stir at your table!!