2009 Spring Vacation must be over, I was back up and at the computer working by 5:30 am.
This morning I'm sipping a blueberry creamcake coffee I picked up on our travels to the beach last week and although it's hot and delicious my empty stomach tells me that it wishes I had a healthy muffin to go with it.
While looking for another recipe I had hoped to post for my readers today I came across a handwritten, scribbled recipe I made up last Spring when I was making bran muffins for our family and wanted to use up some of the ingredients I had on hand.
I then had to scramble through my cooking files to find a picture of one of my bran muffins. I think the one in the photograph is one I used flaxmeal in but this particular recipe I didn't.
My handwritten scribble at the very top of the pages has a star with a circle in it, and the date as well as the notation that my husband "LOVES" these muffins.
Bran Muffins
1 1/4 c wheat bran flakes
1 c buttermilk
1/4 c canola oil
1/2 c applesauce
3/4 c brown sugar
1 T molasses
1/2 c bran cereal - any kind, flake or sticks
1 c white flour
1 t baking powder
1 t baking soda
1/2 t salt
1/3 c sour cream
1 1/2 t vanilla
Soak the wheat bran in the buttermilk for about 10 minutes while you assemble the rest of the ingredients. Preheat the oven to 400 degrees. With a mixer blend the sugar, oil, egg and molasses. Mix in the wheat bran and cereal. Combine the rest of the ingredients and mix just until blended but don't over mix or you will have air holes and tunnels in your muffins. Fill baking cups 2/3 full and bake approximately 15-20 minutes until the centers are done. These freeze well and can thaw quickly or be popped into the microwave. My oldest daughter actually likes to eat them partially frozen!
