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Deep Dark Old Recipe Bran Muffins

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Ever wanted to make the really dark bran muffins that have more bran than flour in them? This recipe has been in the family for years and has the date 1910 on the original paper the recipe was written on!! You will NOT be disappointed. Instead of raisins, try using dates, prunes, figs, blueberries, or nuts.

Ingredients:

  • 2 cups all-purpose flour, divided, or as needed
  • 2 tablespoons white sugar
  • 1 (.25 ounce) envelope Fleischmann’s® RapidRise Yeast
  • ½ teaspoon salt
  • ½ cup milk
  • ¼ cup water
  • 2 tablespoons butter

Directions:

Combine 3/4 cup flour, sugar, undissolved yeast, and salt in a large bowl.

Heat milk, water, and 2 tablespoons butter in a saucepan until very warm (120 degrees to 130 degrees F).

Add warm milk mixture to the flour mixture. Beat for 2 minutes on medium speed of an electric mixer, scraping the bowl occasionally. Add 1/4 cup flour; beat for 2 minutes at high speed. Stir in enough remaining flour to make soft dough.

Knead dough on a lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest for 10 minutes.

Divide dough into 12 equal pieces. Shape pieces into balls and place in a greased 8-inch round pan. Cover and let rise in warm, draft-free place until doubled in size, about 30 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Bake rolls in the preheated oven until golden brown on top, about 20 minutes. Serve warm.


Prep time: 10 mins / Cooking time: 20 mins / Total time: 1 hr 30 mins

Serving: 18 / Yield: 18 muffins

Calories: 135.6

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