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.

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.

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

On Fri, 26 Feb 2021 19:22:27 -0700, 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.

I grate in some carrot for texture. For flavor I add some baking
spices, cinnamon, nutmeg, ginger, etc. I'll add raisons but also
chopped dates... even chopped dried apricots work. I also like to add
some chopped prunes, dates, and dried apples. I always keep dried
fruit. A favorite is dried figs, but some may find them too seedy.

On 2021-02-27 8:10 a.m., Sheldon Martin wrote:
> On Fri, 26 Feb 2021 19:22:27 -0700, 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.
>
> I grate in some carrot for texture. For flavor I add some baking
> spices, cinnamon, nutmeg, ginger, etc. I'll add raisons but also
> chopped dates... even chopped dried apricots work. I also like to add
> some chopped prunes, dates, and dried apples. I always keep dried
> fruit. A favorite is dried figs, but some may find them too seedy.
>
Dried figs never get into my baking. I eat them all before I've read the
recipe through!

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. 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.

On Sat, 27 Feb 2021 09:17:53 -0700, Graham > wrote:

>On 2021-02-27 8:10 a.m., Sheldon Martin wrote:
>> On Fri, 26 Feb 2021 19:22:27 -0700, 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.
>>
>> I grate in some carrot for texture. For flavor I add some baking
>> spices, cinnamon, nutmeg, ginger, etc. I'll add raisons but also
>> chopped dates... even chopped dried apricots work. I also like to add
>> some chopped prunes, dates, and dried apples. I always keep dried
>> fruit. A favorite is dried figs, but some may find them too seedy.
>>
>Dried figs never get into my baking. I eat them all before I've read the
>recipe through!

Is there ever a wasp inside?

--
The real Bruce posts with Eternal September

On 2/27/2021 12:20 PM, Bruce wrote:
> On Sat, 27 Feb 2021 09:17:53 -0700, Graham > wrote:
>
>> On 2021-02-27 8:10 a.m., Sheldon Martin wrote:
>>> On Fri, 26 Feb 2021 19:22:27 -0700, 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.
>>>
>>> I grate in some carrot for texture. For flavor I add some baking
>>> spices, cinnamon, nutmeg, ginger, etc. I'll add raisons but also
>>> chopped dates... even chopped dried apricots work. I also like to add
>>> some chopped prunes, dates, and dried apples. I always keep dried
>>> fruit. A favorite is dried figs, but some may find them too seedy.
>>>
>> Dried figs never get into my baking. I eat them all before I've read the
>> recipe through!
>
> Is there ever a wasp inside?
>
Those kind cost extra.

--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

On 2/26/2021 9:22 PM, 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.

You're quite welcome! And yes, you can add things to the basic batter
to make them a little different.

Jill

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.
>

Sheldon Martin wrote:
> I use my old standard size muffin tins for small hardware when
> taking things apart... great for fishing lures too.

Fishing lures? LOL
That's what a tackle box is for or do you carry a stack of muffin pans
with you when you go fishing?

Even better... when was the last time you went fishing?

On 2/28/2021 10:19 AM, Gary wrote:
> * Sheldon Martin wrote:
>> I use my old standard size muffin tins for small hardware when
>> taking things apart... great for fishing lures too.
>
> Fishing lures?* LOL
> That's what a tackle box is for or do you carry a stack of muffin pans
> with you when you go fishing?
>
> Even better... when was the last time you went fishing?**
>
>
LOL Gary! I'm trying to think of the last time I needed to take
something apart and find a place to stash those little bits of hardware.
Nothing comes to mind.

The bran muffins are really tasty, though.

Jill

On Sunday, February 28, 2021 at 10:35:34 AM UTC-5, wrote:
> On 2/28/2021 10:19 AM, Gary wrote:
> > Sheldon Martin wrote:
> >> I use my old standard size muffin tins for small hardware when
> >> taking things apart... great for fishing lures too.
> >
> > Fishing lures? LOL
> > That's what a tackle box is for or do you carry a stack of muffin pans
> > with you when you go fishing?
> >
> > Even better... when was the last time you went fishing?
> >
> >
> LOL Gary! I'm trying to think of the last time I needed to take
> something apart and find a place to stash those little bits of hardware.
> Nothing comes to mind.

My husband often is in that situation. He has some magnetized
bowls made just for the purpose.

Cindy Hamilton

Gary wrote:

> Sheldon Martin wrote:
> > I use my old standard size muffin tins for small hardware when
> > taking things apart... great for fishing lures too.
>
> Fishing lures? LOL
> That's what a tackle box is for or do you carry a stack of muffin
> pans with you when you go fishing?
>
> Even better... when was the last time you went fishing?

I think he means parts when making a new lure. Don makes a lot of them
for his friends. He enjoys the hobby but has better storage items for
the parts as he makes new ones.