My friend Jen recently shared this recipe on her Facebook page. I was looking for something to put a little more fiber in the Little Prince’s diet, so I decided to make them and modify the recipe a bit by using chopped prunes instead of raisins. I thought they were really good bran muffins; the Little Prince wasn’t too keen on them, but he disliked the prunes more than the crumb – maybe raisins would have been better after all. I rewrote the instructions slightly, just fleshing them out so that they are more in line with the way today’s recipes are written (they don’t have the charm of a handwritten recipe in a well-used notebook, but that’s what you get on the internet).
1/3 cup soft butter or margarine
1/3 cup sugar
3 Tbsp. molasses
1 ¼ cups sifted all-purpose flour (I admit I didn’t sift mine)
4 tsp. baking powder
¾ tsp. salt
1 cup lactose-free milk
1 ¼ cups Quaker Natural bran
1 cup raisins
Preheat the oven to 400 °F. Grease a standard muffin tin.
Beat the butter, sugar, molasses and egg together until fluffy. Set aside.
In a small bowl, whisk together the flour, baking powder and salt.
Add the dry ingredients to the butter and sugar mixture in three additions, alternating with the milk. Stir in the bran and raisins. Spoon into the greased muffin tin and bake for 15 minutes, until the tops are firm and lightly brown.