Mama made these for decades when she was a working mother (back in the day when most mamas didn’t work). These are easy, so moist, and so good. And because you make up a big batch that’s kept in the refrigerator and baked just a few at a time, they are a lifesaver for busy cooks. My kids can scoop 1 or 2 into a tin and pop it in the oven in the morning for their own hot and hearty breakfast. A lovely addition to a brunch because they can be prepared ahead and baked right before serving.
Pour boiling water over Bran Buds® cereal in a medium bowl and let stand.
Beat sugar, shortening, and eggs together in a very large bowl that has a lid (I use a large Tupperware® bowl) with an electric mixer until creamy. Add buttermilk, followed by bran-water mixture. Add flour, shredded bran cereal, raisins, baking soda, and salt. Stir until just combined; do not overmix and don’t stir again.
Let sit in the refrigerator at least 4 to 6 hours before baking.
Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin tins or line with paper liners.
Scoop batter evenly into the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.
Per Serving: 135 calories; protein 2.1g; carbohydrates 22.6g; fat 4.9g; cholesterol 9.6mg; sodium 166.7mg.
The quality of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as clear bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.