MUFFINS - BRAN MUFFINS

 Makes 12 regular muffins or 9 jumbo muffins

1/3 cup skim milk powder

1 1/3 cups water

2 egg whites, or 1 egg, beaten, or egg substitute

2 cups unprocessed bran

½ cup molasses or honey

1 cup unbleached all-purpose flour

1 teaspoon salt (optional)

1 teaspoon baking soda

1/3 cup raisins, or more to taste

1/3 cup walnuts (optional)

Flour, for dredging raisins and nuts

Shortening, for greasing pans

Preheat the oven to 375F.

In a large bowl dissolve the milk powder in the water.  Mix in the egg, bran, and molasses, and let stand for several minutes while the bran absorbs the liquid.

In another bowl combine the flour, salt, and baking soda.  Gently stir together with your fingertips.  Add to the molasses mixture and mix with a wooden spoon only until the dry ingredients are absorbed.  The mixture will be thick.  Lightly dredge the raisins and nuts (if used) in flour and fold into the batter. 

Drop out the mixture into greased muffin tins, making each cup two-thirds full.  If you like larger muffins, fill each cup almost to the top. 

Place the muffin tins on a baking sheet in a preheated 375F oven and bake until the muffins develop a dark brown color, about 15 to 20 minutes, or a light touch with your finger in the center of a muffin should not leave a depression; the muffin should have a firm feel and spring back.  Test several muffins in case your oven bakes unevenly.  If necessary, bake for an additional 5 minutes.  Let cool for 5 minutes in the tins, then remove from the tins and let cool completely on a wire rack.  The muffins can be refrigerated or frozen.  They will keep for several days in a plastic bag in the breadbox. 

From Secrets of a Jewish Baker by George Greenstein.