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.


Anonymous 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."