Brer Rabbit Molasses Muffins
Moist, hearty molasses muffins with a chewy bran texture and sweet raisins, perfect for breakfast or snack, appealing to those who enjoy wholesome, flavorful baked goods.
Ingredients
Instructions
- Combine bran, milk, and molasses in a bowl.
- Let stand until most of the moisture is absorbed.
- Add egg and shortening to the mixture.
- Beat well until combined.
- Add seedless raisins to the batter.
- Sift together flour, baking powder, baking soda, and salt; add to the mixture.
- Pour batter into greased muffin pans, filling each about two-thirds full.
- Bake at 400°F (200°C) for 20 minutes until lightly browned.
Tips & Substitutions
For a richer flavor, consider using dark molasses instead of regular. If you don’t have Bran Buds, you can substitute with wheat bran. Adding chopped nuts can provide a nice crunch. Ensure your shortening is softened for easier mixing. If you prefer a sweeter muffin, increase the molasses or add a touch of brown sugar.
Serving Suggestions
These muffins are perfect for breakfast or as a snack. Serve them warm with a pat of butter or a drizzle of honey for added sweetness. They also pair beautifully with a cup of coffee or tea. Consider serving alongside a fruit salad for a refreshing balance. For a more indulgent treat, try them with a side of Snoopy'S Hot Dogs.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped. To reheat, place in a microwave for 10-15 seconds or in a preheated oven at 350°F (175°C) for about 5 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Brer Rabbit Molasses Muffins contains roughly 240 calories, with 5g protein, 44g carbohydrates, and 5g fat. It is a good source of iron (12% of the Daily Value) and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 780mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can substitute whole wheat flour for a healthier option, but it may alter the texture slightly. For gluten-free muffins, try a gluten-free all-purpose flour blend, but be mindful of the moisture content.
What can I use instead of shortening?
You can replace shortening with unsalted butter or coconut oil for a different flavor. Both will work well, but make sure to soften them before mixing to achieve the right consistency.
How do I know when the muffins are done baking?
Muffins are done when they are lightly browned on top and a toothpick inserted into the center comes out clean. Keep an eye on them towards the end of the baking time to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).