Sunday, January 06, 2008

Sweet and Sour Muffins

For years, I made muffins every Sunday morning. They were cheap, quick, and easily varied, depending on what ingredients I had on hand. These "Cranberry Wheat Bran Muffins" were, and still are, a favorite, although I usually can't find unprocessed wheat bran in the grocery stores hereabouts, and cranberries are an infrequent treat. Back in the day, I could get wheat bran extra-cheap in the bulk foods section of my local grocery, but now it seems limited to packaged organic (expensive) product lines, available in rural West Virginia only sporadically.

Recently, a fortunate convergence of circumstances allowed me to make four batches of these muffins. The bran means they don't rise big and fluffy, the molasses and cinnamon give them a strong, sweet flavor, and the cranberries are a sour surprise when you bite into them. As you might expect, they are not a favorite with children.

Cranberry Wheat Bran Muffins

Preheat oven to 400 degrees Fahrenheit.

1/4 cup vegetable oil
2/3 cup milk
1 egg
2 Tbsp. molasses
1/4 tsp. salt
1/2 cup sugar
1 cup unprocessed wheat bran
1 cup flour
1 Tbsp. baking powder
1 Tbsp. cinnamon
1 cup fresh or frozen cranberries, washed and stemmed 

Combine oil, milk egg, molasses, and sugar. Mix. Add combined dry ingredients. Stir just until completely mixed. Add cranberries. Grease a 12-muffin tin and spoon batter into tin. Bake at 400 degrees for 15 minutes.

2 comments:

paulahewitt said...

These sound nice but I'll have to use treacle not molasses,shouldnt make too much difference i hope!

Bob Babione said...

The "easily varied" part about the muffins reminds me of Aunt Sally's Surprise Muffins, in a book about intergenerational communication. The ingredient list noted options and encouraged more options. The final instruction got me hooked: "If the batter is too stiff, add a little cold coffee."