For the muffins below, which use shortening, is trans-fat-free Crisco OK, or do I need to find a more healthful sub? I admit to ignorance about shortening except for a vague idea that it's horrible for you; I rarely use it but would like to resurrect this recipe as I haven't made it in ages. Thanks!
* Exported from MasterCook *
Bran Muffins in Bundt Pans
Recipe By :These muffins are beautiful in the elaborate 6-cavity mini-Bundt pans.
Serving Size : 18
Categories : Bread, Quick Family Meal (Simple)
Make Ahead/NO last-min prep
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups All-Bran® cereal -- divided 1/3 (into stand-mixer bowl) and 2/3 (set aside)
1 cup boiling water
1/2 cup shortening
1 cup sugar
2 large eggs
2 1/2 cups flour
2 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups lowfat buttermilk -- but see Directions when measuring
Preheat standard oven to 400 degrees, or convection oven (recommended) to
375 degrees. (I found these temperatures to be OK even for the dark Bundt
muffin pans, since this recipe did come from NordicWare.) If making more
than 12 mini-Bundts, place oven racks just above and below the center of
the oven, as you'll need two racks. Prepare Bundt pans by spraying with a
combination vegetable oil-and-flour spray such as Pam Baking.
Boil one cup of water; soak 1/3 of the All-Bran® in the boiling water in a
bowl with tall, straight sides (either a stand mixer, or a batter bowl for
hand-mixer use, because a flared bowl is difficult to
mix in, and mixing this recipe by hand doesn't work very well).
Add shortening, sugar, and eggs; mix well. Measure out buttermilk if not
done already: do not pour cold buttermilk into the hot glass pitcher in
which you boiled the water.
Combine flour, soda, and salt; add alternately with buttermilk to egg-bran
mixture. Mix in remaining 2/3 of All-Bran®.
Spoon batter into Bundt muffin pans as follows: you can fill two pans 2/3
full and get 12 muffins, but the batter will rise higher than the pans,
making the final muffins less attractive when flipped over. Or, fill the
cavities of three pans 1/2 full and get (probably) 18 muffins.
Bake in standard oven at 400 for 15-20 minutes, or in convection oven at
375 for 12-15 minutes, or until a pick inserted into muffins comes out
clean. Let cool for about 3-5 minutes in pans; dump out on a wire rack to
"Excellent. Very moist, tender, and light; great hot and slathered
with butter but moist enough not to need much."
"NordicWare Bundt Cookbook"
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Per Serving (excluding unknown items): 202 Calories; 7g Fat (29.3%
calories from fat); 5g Protein; 33g Carbohydrate; 4g Dietary Fiber; 25mg
Cholesterol; 291mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
NOTES : Batter may be refrigerated for 6 weeks (do not freeze it).
But why bother? Just make the muffins and freeze them.