Bran Muffins

I made these muffins for a lady down the street from us who recently had back surgery. I packaged them with a few oranges so she could have an easy breakfast. Of course I had to taste them to make sure they were good... and they were. Aubrey and I have been snacking on the rest. These also freeze well.

Ingredients:
4 Tablespoons shortening
1/2 cup brown sugar (light or dark or some of both)
3 Tablespoons molasses
1 egg, slightly beaten
1 cup buttermilk
1 teaspoon baking soda
1 cup wheat bran
1 1/2 cups bread flour or all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup raisins or more (black or golden or some of both)... I used 1 cup
A pinch of cinnamon, cardamom, and/or ginger (optional, not in original recipe)

Directions:
Cream shortening and sugar together. Add molasses and egg. Beat until smooth. Sprinkle the baking soda into the buttermilk, stirring to dissolve. Add buttermilk mixture to the creamed mixture, and add the bran. Mix until just incorporated. Sift together flour, baking powder, salt, and spices, and add to creamed mixture with the raisins. Stir only until blended. Fill prepared muffin cups about 2/3 full.

Bake in 425 degree oven for 12-15 minutes. Makes about 12-15 muffins. This recipe is easily doubled and extra muffins freeze well.

Source: Vintage Victuals

Originally from "The Coffee Cup" cookbook of the Lachine General Hospital Women's Auxiliary in Montreal, Canada