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.
Mash the banana well with a fork and whisk in the eggs, milk and brown sugar.
Pour in the rest of the dry ingredients and the bran mixture.
Stir well and set the batter aside for an hour.
Preheat the oven to 375 and fill 24 muffin cups about 3/4 full with batter.
Bake for 15 minutes, or until the center of the muffins spring back to the touch.
Cool the muffins on racks and store them wrapped. They are nice and moist with lots of flavors that play well together.