Spring by Kathryn White

Tuesday, April 13, 2010

Battle of the Bran

Over the years, I have experimented with many bran muffin recipes. I have used the recipe on the back of the buttermilk container. I have also tried the recipe on the back of the bran box. I have consulted cookbooks for the best bran muffins, and I have received recipes from friends. My family is always the testing lab as they have sampled each and every recipe for me. Last week I used an old newspaper clipping to make the following recipe, and we all agreed that it was indeed the ultimate bran muffin recipe. Our new favourite is pictured below, the darker of the two muffins.
Try it, you won't be disappointed!

Makes 12 muffins

1 1/2 cups natural bran
3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 egg
3/4 cup brown sugar
1/4 cup oil
1 cup buttermilk or sour milk*
2 tablespoon molasses
1/2 cup raisins
1/2 cup dried apricots, sliced (optional)

Preheat oven to 375 degrees. Combine bran, flour, baking soda, salt and baking powder in mixing bowl. Beat egg, brown sugar, oil, buttermilk, molasses, together. Add liquid ingredients to dry and stir just until moistened. Fold in the raisins and apricots.Fill greased muffin tin 3/4 full. Bake for 18 to 23 minutes or until a toothpick inserted in the center comes out clean.
Remove muffins from cups while hot. Transfer muffins on a rack to cool.
* add 1 tablespoon vinegar to regular milk to make sour milk