Old-Fashioned Bran Muffins
These old-fashioned bran muffins are soft, hearty, and perfect for busy mornings or afternoon snacks. Made with simple pantry ingredients and classic bran flakes, they come together quickly and bake up beautifully golden. Enjoy one warm with butter and a hot cup of coffee for the ultimate cozy start to the day.
Servings 12
Equipment
Ingredients
- 1 Cup Flour Sifted
- 3 teaspoons Baking Powder
- 2 Tablespoons Sugar
- ¾ teaspoon Salt
- ½ Cup Shortening
- 1 Egg Well Beaten
- ¾ Cup Milk
- 1¼ Cups Bran Flakes or Bran Flakes with Sugar-Coated Raisins
Instructions
- Preheat oven to 400°F and line muffin tin with cupcake liners or spray with cooking spray.
- In medium bowl, sift flour, baking powder, sugar, and salt. This can be done with a wire whisk if you don't have a flour sifter.
- With a knife or pastry blender, cut in shortening.
- Combine well-beaten egg with milk and add to flour mixture. Stir only enough to dampen the flour mixture.
- Fold in bran flakes.
- Fill muffin pans about ⅔ full.
- Bake at 400°F for 20 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown.
- *Pro tip: Double this recipe if you want leftovers.
Notes
Helpful Tips
- Paper liners are much easier to remove from the muffin tin. It also makes them easier to share and to take on the go during the week.
- When it comes to shortening, I like to use the sticks that are butter-flavored, rather than the traditional shortening in a can. It is easier to measure and it adds a buttery taste to whatever I am baking.
- If you need to sift flour or other ingredients, use a wire whisk.
- Don’t overmix the batter: Stir only until the flour is moistened. Overmixing can make bran muffins tough instead of soft and tender.
- Cut the shortening in well: Make sure the shortening is evenly worked into the dry ingredients, so you don’t end up with greasy pockets in the batter.
- Use a cookie scoop for even muffins: This helps fill the muffin cups evenly so everything bakes at the same rate.
- Fill muffin cups about ⅔ full: This gives the muffins room to rise without spilling over the edges.