A historical bread from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). If sweet milk is used substitute three teaspoons baking powder for soda.
Preserved exactly as written in the original source
Beat butter, sugar and egg together well
Dissolve soda in boiling water and add to sour milk
Then add bran, white flour, salt and the butter, sugar and egg mixture
Mix well
Bake 20 minutes in hot oven in muffin tins
If sweet milk is used substitute three teaspoons baking powder for soda
Modern guidance to help you succeed with this vintage recipe
The combination of baking soda and acidic sour milk creates carbon dioxide through an acid-base reaction, providing immediate leavening that makes these muffins tender and light. Adding the soda dissolved in boiling water to the milk activates it fully before mixing, ensuring even rise throughout. The bran absorbs moisture from the batter during resting, which prevents the muffins from becoming dry while adding nutty flavor and fiber. The small amount of fat (lard or butter) coats flour proteins, limiting gluten development for a tender crumb rather than tough texture.
The dry ingredients (bran, flour, salt) can be combined up to 1 week ahead and stored in an airtight container. The batter can be mixed and refrigerated for up to 24 hours before baking—the extended hydration actually improves texture. Add 2-3 minutes to baking time if using cold batter.
Store cooled muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, wrap individually in plastic wrap and freeze for up to 3 months. Reheat frozen muffins in a 300°F oven for 10-12 minutes, or microwave for 20-30 seconds until warmed through.
AI-generated tips from Chef Cecil's culinary database
The dry ingredients (bran, flour, salt) can be combined up to 1 week ahead and stored in an airtight container. The batter can be mixed and refrigerated for up to 24 hours before baking—the extended hydration actually improves texture. Add 2-3 minutes to baking time if using cold batter.
Store cooled muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, wrap individually in plastic wrap and freeze for up to 3 months. Reheat frozen muffins in a 300°F oven for 10-12 minutes, or microwave for 20-30 seconds until warmed through.
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