Our Best Bran Muffins

This is one of my favorite recipes from my Mommom. The crucial thing here is to not over bake them. If you leave them in the oven too long they taste like a substandard dried out mass of bran. If you bake them just right they taste like a glorious bran success, and they stay moist for many days to come. You have to know your oven just right to get the correct bake time. In my oven it takes about 16 minutes.



OUR BEST BRAN MUFFINS

1 1/4 cups all-purpose flour
3 tsp baking powder (I make these VERY generous)
1/2 tsp salt
1/2 cup sugar
2 1/2 cups 40% Bran Flakes
1 1/4 cups milk (or buttermilk, if you don't have any you can add a tbsp of vinegar to the milk and get the same effect)
1 egg
1/3 cup veg oil

1. Stir together flour, baking powder, salt & sugar. Set aside.
2. Measure bran flakes & milk into mixing bowl. Stir to combine, let stand 1-2 min or until cereal is softened. Add egg & shortening, beat well, with a spoon.
3. Add dry ingredients to cereal mixture, stirring only until combined. Portion batter evenly into 12 muffins.
4. Bake in oven at 400 degrees about 25 mins or until golden brown (keep an eye on your muffins. as soon as they bounce back to a poke, take them out. they will continue baking even after you remove from the oven by the residual heat of the muffin tin)

DON'T OVER BAKE!