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