Thread: Ping: Jill
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jmcquown[_2_] jmcquown[_2_] is offline
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On 2/27/2021 1:03 PM, Sheldon Martin wrote:
> On Fri, 26 Feb 2021 21:55:17 -0700, Graham > wrote:
>
>> On 2021-02-26 8:54 p.m., cshenk wrote:
>>> Graham wrote:
>>>
>>>> I made a batch of bran muffins this afternoon following your recipe.
>>>> Thanks!! It's a keeper!!
>>>> I converted the recipe to weights and added 150g of sultanas.
>>>> The only modification I will make next time is to add some flavouring
>>>> such as vanilla or grated lemon peel, probably the latter.
>>>
>>> Repost the recipe please? I missed it.
>>>

>> jmcquown wrote:
>>
>>> I got this recipe off the box of Hodgson's Mill Unprocessed Wheat Bran
>>> back in the 1980's. This is a quick bread I've made many times. The
>>> thing I like about this recipe, aside from the taste, is you can store
>>> the batter covered in the refrigerator and bake just a couple at a time.
>>>
>>> I used to bake a couple of these in a muffin pan while I was getting
>>> dressed and ready for work. Hot tasty breakfast muffins with a cup of
>>> coffee before I head out the door.
>>>
>>> Here's the recipe:
>>>
>>> 3 cups Hodgson Mill Unprocessed Wheat Bran
>>> 1 cup boiling water
>>> 1 cup brown sugar
>>> 1/2 cup butter
>>> 2-1/2 c. Hodgson Mill Unbleached White Flour*
>>> *I admit, I used plain AP flour
>>> 2 tsp. baking soda
>>> 1 tsp. salt
>>> 2 eggs, beaten
>>> 2 cups buttermilk*
>>> *milk + dry buttermilk powder
>>>
>>> Mix 1 cup wheat bran with 1 cup boiling water; stir and let water absorb
>>> into bran. In a separate bowl blend sugar and butter. Measure and
>>> combine flour, baking soda and salt. Combine the moist bran with beaten
>>> eggs, the remaining 2 cups of bran, butttermilk blended brown
>>> sugar-butter mixture and flour, baking soda and salt. Stir until well
>>> blended.
>>>
>>> Place in refrigerator for future use, or bake all at once. When
>>> preparing to bake, preheat oven to 400F. Stir batter well and spoon
>>> into prepared [buttered] muffin tins. Bake 15 minutes. Keep remaining
>>> mixture in an airtight container in the refrigerator 2-4 weeks. Yield:
>>> 2 dozen.
>>>
>>> Jill

>
> Can save some time and effort by baking a few dozen and freezing...
> bran muffins freeze very well.


Sure, I could do that. But you really can't beat them fresh out of the
oven.

Jill

I got rid of my standard muffin pans,
> gave them to my wife fore sewing/knitting supplies, and now use jumbo
> muffin pans, and they are non stick so a lot less clean-up.... made by
> Chicago Metalic. Often one standard size muffin is not quite enough
> but two are a little too much. One Chicago Metalic jumbo muffin is a
> perfect serving size.
> I use my old standard size muffin tins for small hardware when
> taking things apart... great for fishing lures too.
>