This is a pretty good recipe. I add a bit more salt to mine and cut the serving size to72. I found that canola oil can replace the shortening and I feel much better using that. I add the oil to the bran mixture after it has sat awhile and then mix in the rest of the bran, eggs, sugar, and buttermilk. Then add sifted dry ingredients. Because the leavener used is baking soda (which requires an acid to work), it is important to use the buttermilk. I think raisin bran cereal works well in these. Finally, I only need to bake mine at 400* for 20 minutes. (Still, my favorite bran muffins are the Classic Bran Muffins on this site.)
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This is a pretty good recipe. I add a bit more salt to mine and cut the serving size to72. I...