This is a muffin recipe that my great-grandmother always made. It makes a great tasting moist muffin.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 12 cup muffin pan.
In a medium bowl, sift together flour, baking soda, and salt.
In a separate medium bowl, mix skim milk, molasses, egg, and vegetable oil. Mix in the bran cereal. Thoroughly stir in the flour mixture. Transfer to the prepared muffin pan.
Bake 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean.
Per Serving: 148 calories; protein 3.1g; carbohydrates 28.8g; fat 3g; cholesterol 16mg; sodium 263.7mg.
The best flavour of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as clear bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done 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 timesaver , as you can work it yesterday , then finish it off the next day.