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Recipe name: Bran and Raisin Muffins

Recipe by: Chef John V., Good Cooking, Inc.

Serving size: about 18 regular size muffins

Preparation time: about 1 hour 30 minutes

Amount/Measure/Ingredient:

1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup brown sugar, packed
1/4 cup molasses
2 cups raisins
2 tablespoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1/4 teaspoon nutmeg
3 cups flour
1 1/2 cups bran
1/4 cup melted butter
1 1/2 cups milk

Preparation:

In a large mixing bowl beat the butter and shortening with the brown sugar until smooth. Beat in the eggs and molasses and mix till light and fluffy. Add all the remaining ingredients and fold in; be careful not to over-mix as the muffins will then be tough after baking. Pre heat your oven to 375 degrees F. Refrigerate the mixture for one hour.
Place cup cake liners in greased muffin tin. With a #12 ice cream scoop, scoop the muffin mixture and deposit one scoop into each paper liner. Place in the oven and bake for 25-30 minutes or until a wooden tooth pick inserted in the center of a muffin pulls out clean. Let cool for 5 minutes then remove the muffins to cool on a wire cake rack.

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