American

BRAN MUFFINS

Name: BRAN MUFFINS
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup flour; 2 cups bran; 1 teaspoon soda; 1 cup milk; 1 teaspoon salt; Y% cup molasses; 1 egg, well beaten (if desired)

From Boston Cooking-School cook book, 1896

Serves 6

Raisin Bran Muffins. Add 0.25 cup seeded raisins to bran.

Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 39. The excerpt below is the record exactly as published.

BRAN MUFFINS 1 cup flour 2 cups bran 1 teaspoon soda 1 cup milk 1 teaspoon salt Y% cup molasses 1 egg, well beaten (if desired)

Cook this with the app: pantry check, scaling, and the assistant.