Apparently, John’s mother used to be a wonderful cook. I say apparently because by the time I met her, she was in a home after having had numerous strokes. John has quite a few recipes of hers and this past week he found a bran muffin recipe that he remembers her making.
When I think of bran muffins, I think of the dark brown kind. You know the ones, right? Filled with molasses and sugar and who knows what else? This recipe is different. It still has the bran and the molasses, but no added sugar. And, they’re not that typical deep brown colour.
These muffins are definitely not your typical coffee shop bran muffin, but they are nice, light and tasty. They would also be easy to “dress up” by adding diced apples, chopped dates, walnuts… whatever you like in your bran muffins.
Joan’s Buttermilk Bran Flake Muffins
- 1 cup bran flakes
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- pinch of salt
- 1 beaten egg
- 2 tbsp. oil (I used olive oil)
- 1/4 cup molasses
- 1 1/2 cup buttermilk
- 1/3 cup raisins (or chopped daates)
Combine all dry ingredients in a large bowl. Combine the wet ingredients in another bowl. Pour the wet ingredients into the dry ingredients, then add the raisins.
Fill muffin tins and bake at 400ºF for 15-20 minutes.