Sunday has become ‘cook day’ around here – with extra-curricular activities starting for my older boys on Mondays AND Tuesdays by 6PM and us not off work until 5:30, pre-prep is key to family harmony (and not eating grilled cheese sandwiches for supper). Between Michael and I we made a batch of spaghetti sauce, a shepherd’s pie, and a crab quiche. I also did a squillion loads of laundry, policed the boys while they cleaned their room, and took the family to the local wave pool for an hour.
Needless to say, by the time the lunches were packed, all the pots & pans were washed, and the dishwasher had been loaded & unloaded for the third time, I just couldn’t imagine making yet another kitchen-related mess.
So! I’ve baked the muffins, and I’m getting the recipe up on time, but I won’t have a review of the results until this afternoon. That said, they smell really good, look quite nice, and had a let’s-have-some-more batter, so I’m thinking we’re good.
1 cup buttermilk or soured milk
1 cup natural bran
Soak the bran in the milk.
1/3 cup butter or margarine
1/2 cup brown sugar
Beat into butter mixture
2 tbsp. honey
Add bran mixture and stir to combine.
Sift into wet ingredients & stir until moist:
1 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
Bake at 375F for 15 – 20 minutes. Makes 12.
Another straightforward recipe, resulting in a fluffy batter with lots of air pockets – I did let it rest for a couple of minutes after all the ingredients were combined, and noticed that the leavening agents were reacting to create that puffy texture. So that’s going to be standard practice from here on in. (Related: I don’t recall my junior high home ec teacher pointing that out, nor have I ever read it in a cookbook – this all comes from one remark I happened to catch on a Jamie Oliver Christmas special while he made waffles. Brilliant tip, so simple, and it brings better results.)
The muffins were still wet in the middle at 15 minutes, so I let them go the full 20.
See above. They certainly made a very tasty batter, and honey bran is one of my favourites, so I’m very much looking forward to my afternoon tea break.
Besides, no raisins! I’m ecstatic.
UPDATE: These muffins are SO GOOD. The brown sugar gave the exterior a slight, sweet crunch, the inside texture was silky-smooth, and man oh man, fabulous. These are definitely going in the regular rotation.
Old-Fashioned Bran. You’ll need yet more bran (I actually have to buy more. I don’t think I’ve ever used up an entire box of bran before it lost quality before.) Also shortening.
I myself will also need to buy more muffin cup liners – I bought 200 (!!) during a buy-one-get-one sale, thinking they would last me a long time. I can almost not believe that I’ve baked 200 muffins in four months. Ye gods.