6 ounces Wheat bran, Toasted
12 ounces All-purpose flour
4 ounces Granulated sugar
4 teaspoons Baking powder
1 teaspoon Salt
12 fluid ounces Milk
3 ounces Honey
3 ounces Molasses
2 Eggs
1 teaspoon Vanilla extract
4 ounces Unsalted butter, melted
Yield: 24 Muffins
1. Combine all ingredients using the muffin method.
2. Scoop into greased or paper-lined muffin tins. Bake at 350°F (170°C) until lightly brown and firm, approximately 20 minutes.
Notes: Method: Muffin
Variations:
Up to 6 ounces (180 grams/50%) of raisins or chopped nuts may be added to the batter if desired.
12 ounces All-purpose flour
4 ounces Granulated sugar
4 teaspoons Baking powder
1 teaspoon Salt
12 fluid ounces Milk
3 ounces Honey
3 ounces Molasses
2 Eggs
1 teaspoon Vanilla extract
4 ounces Unsalted butter, melted
Yield: 24 Muffins
1. Combine all ingredients using the muffin method.
2. Scoop into greased or paper-lined muffin tins. Bake at 350°F (170°C) until lightly brown and firm, approximately 20 minutes.
Notes: Method: Muffin
Variations:
Up to 6 ounces (180 grams/50%) of raisins or chopped nuts may be added to the batter if desired.
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