Let’s talk bran, shall we? Specifically, bran muffins are on my mind. After the excesses of a week that became a sort of moveable feast starting with birthday cake, prosecco, and chocolate, and continuing with birthday dinners and food presents (Loved the charcuterie!) only to culminate in a weekend eat-o-rama in Portland, what I really need is just to go in my kitchen, and cook some simple, homemade, whole food.
There are a lot of variations on the basic bran muffin recipe out there. Some are too heavy for me, and some too sweet, but I have a recipe that is just right. I don’t even know where my muffin recipe originally came from anymore. It’s written on a 3×5 card in my old recipe box, and the entire recipe fits on one side of the card–which is a little stained, a little wrinkled from being used once a month or so for as long as I can remember.
These muffins are dead simple to make. I can stir them up and have the muffin tins filled and the dishes washed before the oven is preheated. They are also filling, make a handy portable breakfast, and of course, they are full of healthful dietary fiber.
Now, I’m not one to worry about fat, or to substitute applesauce for anything. Let’s just get that out of the way. There is milk and butter in these muffins. And they are all the better for it. In fact, I recommend that you split one open while still warm and tuck in a generous pat of additional salted butter and squeeze gently, then let it melt just a bit before eating.
You can use whole wheat flour, but I find the resulting muffins a bit dense—it’s all a matter of taste, though. You can also use soy milk in place of the regular milk with no noticeable effect on the finished product. When I make a batch of these muffins, I freeze most of them as soon as they are cooled, and then thaw as needed. They keep very well in the freezer for at least a month, very possibly more, but they are always gone by then.
- 1 cup flour
- 1 tsp baking soda
- 1 ½ cups bran (I like wheat bran, but oat bran works fine)
- ½ cup raisins
- 1 egg, well beaten
- ½ cup honey
- ¾ cup milk
- 2 tbsp soft butter
Combine dry ingredients, then add wet ingredients and stir just until combined. Bake in greased muffin tins at 400 degrees for 20-25 minutes. Makes 1 dozen muffins.