This recipe is from the book Allied Cookery (1916), a book written to raise funds to support World War 1 victims in France. It contains recipes from the allied nations. I spent last week in New England and we had bran muffins with butter. It was my first time there although I've lived fairly close by my whole life. I was happy to find this New England Bran Muffin recipe which contains no butter, sugar or eggs and thought it would be a fun recipe to try out.

My grammy and I mixed this up in her kitchen and I'm not going to lie, it looked like something you might remove from a sloppy gerbil's cage. They didn't rise much and also didn't look very pretty until they cooled about 5 minutes. This makes 6 extra large muffins or 12 regular muffins. We used these pans here if you are in the market and want to support me: Jumbo Baking Pans.

They were surprisingly tasty, filling and healthy. My grammy said she used to add bran to her meatballs when my mom and uncles were young because they wouldn't eat it otherwise. She also said this was the sort of this promoted during "her war," (World War 2) as you "just couldn't get sugar."

Easy World War 1 Bran Muffins Recipe

Ingredients:

- 2 Cups Bran
- 1 Cup Flour
- 1 Cup Milk
- 1/2 Cup Molasses
- 1 Tablespoon Baking Powder
- 1/4 Teaspoon Salt
-1/2 Cup Raisins (if wanted)

Instructions:

Preheat the oven to 400°F. Mix dry ingredients and slowly mix in wet ingredients and raisins. Butter a muffin pan and fill pans 1/2 way with batter. Top with a few raisins if desired. Bake for 20 minutes, remove and let cool on a cooling rack.