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by Heather Harris Brady

Suffice to say, I am not a bran-muffin kind of gal. I am much more of a chocolate croissant kind of gal. However, even I like these so if you’re looking ahead to spring and starting to think lean these are a really good choice for desk snacks and the like. I used Jane Brody’s basic recipe from her Good Food Book and doctored it up with some banana, cinnamon and some chocolate chips as a reward for being so healthy 😉

This is a big batch and they freeze well, but you can always cut the recipe in half if you like.

Bran Muffins, Makes 24

  • 3 c. bran cereal (I used Fiber One.)
  • 1/2 c. olive oil
  • 1 c. raisins
  • 1 c. boiling water
  • 2 eggs, lightly beaten
  • 1-3/4 c. milk with 1 T. vinegar added OR 2 c. buttermilk
  • 1/3 c. brown sugar
  • One very ripe banana
  • 2 t. cinnamon
  • 2-1/4 c. unbleached flour + 1/2 c. wheat germ OR 2-1/4 c. whole wheat flour
  • 2-1/2 t. baking soda
  • 1/2 mini chocolate chips (optional)

Combine the raisins, olive oil and cereal. Stir in the boiling water and let it sit for 15 minutes.

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Mash the banana well with a fork and whisk in the eggs, milk and brown sugar.

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Pour in the rest of the dry ingredients and the bran mixture.

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Stir well and set the batter aside for an hour.

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Preheat the oven to 375 and fill 24 muffin cups about 3/4 full with batter.

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Bake for 15 minutes, or until the center of the muffins spring back to the touch.

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Cool the muffins on racks and store them wrapped. They are nice and moist with lots of flavors that play well together.

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Two years ago: Spicy Greens
One year ago: Austrian Carnival Doughnuts

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