Source: Victory Economy Bulletin No. 10 Date: 1940s
Here is another no-sugar war-time recipe. One of the reasons I am enjoying these recipes so much is the absence of refined sugars. I decided last year to try to use natural sweeteners (honey, maple syrup, etc.) as much as possible in my baking and have been editing recipes ever since. It’s nice when the work is already done for me!
These muffins are super-easy and really tasty. The molasses makes them just sweet enough, and I also added raisins to mine (because what are bran muffins without raisins?) I think they would also be really yummy with chopped dates, or maybe even diced apple!
Here is the original recipe:
Other than my add-ins, I made no changes to the recipe, but I should have reduced the cooking time to 15 minutes. At 15 minutes I could smell them cooking, which usually means it is time to take them out, but for some reason the left-side of my brain took over with its adherence to rules (see here? this recipe says 20 minutes, better leave them in!) and I ended up with slightly blackened (but still edible) muffins. However, if they are yummy overcooked (albeit, a little dry), I can’t wait to try them when they have been cooked for the right amount of time!
Cook’s note: if they look done and smell done, trust your intuition and take them out of the oven!
Bran and ‘Lasses Muffins
Combine 2 cups bran, 1/2 cup molasses and 1 1 /3 cup milk in a bowl and let it sit for 15 minutes. While you are waiting, turn on the oven to 400 degrees, beat an egg, and grease your muffin tins.
Stir in beaten egg.
Combine 1 cup whole wheat pastry flour, 1/2 tsp salt and 1 tsp baking soda. I also added 1/2 cup raisins to this batch and next time I might add 3/4 cup, or one of the other add-ins I mentioned above.
Add flour mixture to bran mixture and stir until combined. The mixture will be wet, but somewhat cumbly.
Fill 12 muffins cups and bake for 15 – 20 minutes until done.
Turn onto a wire rack to cool.
Or enjoy them hot right out of the pan!