These bran muffins from the 1940s are surprisingly light and fluffy with a moist and tender crumb and a lightly crisp top. To be completely honest, I did not expect that! When I touched the muffin to see if it’d spring back, it felt hard and dried out. So I was delighted to see the muffins are so soft!
I got the recipe from the cookbook, Economy Recpies for Canada’s “Housoldiers” by the Canada Starch Company published in 1943 and reproduced by Forgotten Books in 2018.
Here is the original recipe:
Let’s get started!
Combine flour, bran, cornstarch, salt and baking powder.
Add egg, lily white corn syrup, milk and oil or melted butter. Today, I’m using dried egg, about 1-1/2 tablespoons. It would work better if the dried egg was mixed with milk and then added, or mixed in the dry ingredients because it gets clumpy. I added 1/4 cup extra milk because of the dried egg.
Stir well.
Spoon into a greased muffin tin.
Bake at 350F for 20 to 25 minutes. Let cool for a few minutes before removing them from pan.
These muffins are surprisingly light and fluffy with a moist and tender crumb. I did not expect that!
These muffins are much more delicious than they look!
I enjoyed the muffin with homemade jam since I have quite a bit of jam rations left.
1940s Bran Muffins
3/4 cup flour
1/4 cup cornstarch
1/4 tsp salt
2-1/2 tsp baking powder
1 cup natural bran
1 egg
1/2 cup corn syrup
1/2 cup milk
2 tbsp oil or melted butter
Combine flour, bran, cornstarch, salt and baking powder. Add egg, lily white corn syrup, milk and oil or melted butter. Stir well. Spoon into a greased muffin tin. Bake at 350F for 20 to 25 minutes. Let cool for a few minutes before removing them from pan and placing on cooling rack.
enjoy from Our City Homestead to yours