When you get right down to it, I think a bran muffin is my very favorite breakfast baked good. Fresh from the oven, drenched in obscene amounts of melted butter, there's just not anything any better. I've been making this one for close to 50 years; it's evolved a bit over the years. —Kayb
6 (2 muffins each)
wheat bran cereal (All-Bran)
stick butter, melted
diced dried figs or dried fruit of your choice
toasted chopped pecans or walnuts
honey or brown sugar
In This Recipe
Preheat oven to 375. Put cupcake liners in 12 muffin tins, or grease them liberally.
Pour milk over bran in a bowl; allow to sit for at least 15 minutes. Sift together flour, salt and baking powder in separate bowl.. Set aside.
Whisk together beaten egg, melted butter and honey or sugar.Stir into bran/milk mixture.Add flour mixture and stir until well moistened.
Fold in diced fruit (can also use raisins, craisins, dates, raisins or whatever you like) and nuts.
Fill muffin tins 3/4 full. Bake for 20-25 minutes, until browned.
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!