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(Makes about 12 large muffins)
This is my original version -- Peter
1. Combine and stir well:
|
German ingredients or measures (see Notes) |
American ingredients or measures |
|
250 g Flour |
2 Cups Flour |
|
25 g Weizen-Kleie |
1½ Cups Wheat Bran |
|
2 El Sugar |
2 Tbs. Sugar |
|
½ Tl Salt |
½ Tsp. Salt |
|
1¼ Tl Backsoda |
1¼ Tsp. Baking Soda |
|
2 Tl Zimt |
2 Tsp. Cinnamon |
|
¼ Tl Muskatnuss |
¼ Tsp. Nutmeg |
Measure:
|
450 ml Milk |
2 Cups Milk |
2. Place about half the milk in a pan over low heat and add:
|
1 El Rohrzucker-Melasse oder |
½ C. Light Molasses (American-style) |
|
5 El Golden Syrup (English Shop or Böhm) |
|
|
25 g Butter |
4 Tbs. Butter |
Do not let the milk get hotter than necessary to melt the butter.
3. When the ingredients are blended, mix in remaining (cold) milk and:
1 Egg, beaten.
Preheat oven to 176° C., 350° F.
4. Mix quickly with the dry ingredients. As soon as the dry ingredients are fully mixed, add:
|
150 g Raisins |
1 Cup Raisins |
5. Spoon batter into well-greased muffin tins.
6. Bake for 20 minutes. Allow to cool a little before removing from the tins.
Serve with Cream Cheese (Philadelphia), if desired.
German flour is less dense than American flour, so you need to use more. If you are using American measures and German flour, use 25% more: in this recipe, 2 ½ Cups. German Melasse is very strong. Use the proportions noted, or use American molasses such as Brer Rabbit or Grandma’s. Corn syrup (e.g., Karo Syrup) may be used instead of Golden Syrup.
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