The other day I was in the mood for some muffins. But I didn’t want cup-cakey kind of muffins. I wanted something with substance. What was a modern retro woman to do? Why, bake them herself, of course! Between The Mister’s schedule and mine, I hadn’t been grocery shopping for a couple of weeks (thank goodness for a well-stocked freezer and pantry!) and so I had to look for a recipe where I had all of the ingredients (and wasn’t going into the cookbooklet). And the winner was bran muffins!
Bran muffins? Aren’t those for old people? Well, truthfully, from what I see, a lot of young people could probably benefit from eating them, too. But seriously, I made these with bacon fat instead of shortening and loved them…it was like guilt free bacon flavoring. Just be aware that the muffins are crumblier when using bacon fat than shortening because of the lower melting point. If you don’t like crumbly muffins, stick with the shortening.
Bran Muffins (Adapted from Ladies’ Home Journal Cookbook, 1960)1 cup whole bran 3/4 cup milk 1/4 cup molasses 2 Tablespoons bacon fat (or shortening) 1 egg, well beaten 1 cup whole wheat flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt
Have you ever baked with bacon fat or lard?