March 5, 2013

Scrumptious Bran Muffins

The sun is out, the son is almost better! The sunshine is calling me, I want to be outside!! I think if I bundle him up, fresh air would be a good thing, right?? Bracken agrees. She keeps looking at me, then out the window, so longingly. Poor girl. I tried to work out this morning: not happening. Argh. I am getting to the point where I truly look forward to my work-outs, but this morning my lungs just couldn't handle it! So we did some stretching and measurements. I'm officially shrinking, hooray!! Not quite ready to go swim-suit shopping, but I am much encouraged. I'm listening to the strangest song this morning... it's actually a song from one of my favorite animes, but it is WEIRD. I crank it up really loud on my way to choir nearly every Wednesday. Some songs just need to be played louder... without kids. :)

We're moving next week, did I tell you that? Just to the building next door, we need an extra bedroom ready when this adoption process truly gets underway! For the first time in my married life I am splurging and hiring someone to pack all my things for me. I will supervise, closely, but it feels so good to not stress about that! We don't even need a truck, we'll just invite a few strong friends over to haul everything over. If I promise them treats, they won't mind, right?


Scrumptious Bran Muffins (adapted from The English Kitchen)
Printable Recipe

1 1/2 cups of All Bran cereal
1/2 cup boiling water
1/4 cup vegetable oil
1 large egg, beaten
2/3 cup ultrafine/caster sugar
250 ml buttermilk (a little more than 1 cup)
1 tsp vanilla
1 tsp ground cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1 1/2 cups flour
1 1/4 tsp baking soda
1/2 tsp salt
a scant 1/2 cup of applesauce
1/4 cup molasses
1 cup chopped, toasted nuts (I used pecans, you could do half walnuts, or any other nut you like, really!)
1/2 cup golden raisins

Preheat the oven to 400 degrees. Butter and/or line two 12-cup muffin tins (this makes a few more than 1 dozen) and set aside. Spread nuts on a baking sheet to toast while the oven preheats.

In a large mixing bowl pour the bowling water over the bran. Stir in the oil and then set aside for a few minutes. Whisk together the spices, flour, salt, and baking soda in a medium bowl, and set aside. Stir the egg, sugar, vanilla and buttermilk into the bran mixture until smooth. Whisk together the molasses and applesauce and add. 

Add dry ingredients and fold into the batter along with the nuts and raisins until just combined. (the batter will seem a little thin, that's all right!) Fill the muffin tins/liners almost full and bake for 15 to 20 minutes. Remove from the oven. Let stand in the tins for about 5 minutes before tipping out. Serve warm with or without butter.
Bran muffins, such brown, unassuming little things. And most people avoid them! I don't blame them, I've never had a yummy one, until today! I'm sure you've all had the kind I've tried before, dense, dry, awful cardboard things!
These are full of yummy, healthy things like applesauce, bran, raisins, and nuts (I'm LOVING toasted nuts in everything lately!) and even though they've got some sugar in them, I think they could still count as being healthy, don't you? 
Maybe less healthy if you smear them with warm, melty butter... Oh well! These muffins are soft, fluffy, and delicious. Yummy nutty flavors and scrumptious spices along with the sweet, fruity raisins make a toothsome mix that you can be proud to feed your family! Not sure about mine, they aren't crazy about nuts... we'll see :)

5 comments :

  1. Yum! They look fantastic, April! Mr. Squash said they will be a great butter delivery system - lol! Glad things are perking up for you both! Good luck with the move - you will LOVE not having to pack!
    Cheers!

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  2. April, good luck with the move - fancy just going next door! It should make it a bit easier. Cheers

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  3. Hmmmm do you think I could use grape nuts instead of All Bran? They seem like very similar cereals.

    All Bran ingr: Wheat bran, sugar, malt flavor, contains 2% or less of salt.

    Grapenuts: Whole Grain Wheat Flour, Malted Barley Flour, Isolated Soy Protein, Salt, Whole Grain Barley Flour, Malt Extract, Dried Yeast.

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    Replies
    1. Um, I'm not sure, but I wouldn't. Grape-nuts are very hard, and crunchy, where as All-Bran just dissolves into mush as soon as the water touches it.

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  4. I don't think I would substitute Grape Nuts for All Bran in these muffins either. Grape Nuts are very hard and they never really get soft, not even in ice cream, just chewy! Besides these muffins are worth the splurge on a box of All Bran because once you taste one, you just know you will be making them again and again! They are fabulicious!! It had to be said! April your muffins turned out wonderful and I am so glad you are a fan. I Love it when anyone makes my recipes and enjoys them, but when it is a friend I love it even more! Happy Day!

    PS Good luck on the move. Hope it all goes smoothly, even if it is just to the next building, moving is stressful. (((hugs))) Keeping you in my happy thoughts.

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