These taste great, and they’ve got lots of fibre-rich bran. I usually add raisins and pecans, but this time I substituted pumpkin seeds. Dried cranberries are a great alternative to the raisins.
I mixed the dry ingredients the night before, so when I got up I just had to turn the oven on, add the liquids, and place the mix in muffin tins. Fresh hot muffins in 20 minutes!
Makes one dozen, and freezes well.
1 cup flour
1/2 cup brown sugar
1/4 teaspoon salt
1 & 1/2 teaspoons baking powder
1/2 teaspoons baking soda
1 & 1/2 cups bran
1/2 cup raisins
1/2 cup chopped pecans
1 cup milk (soy is good too)
2 Tablespoons molasses
1/4 cup butter
What you do:
1. Preheat the oven to 400F.
2. Stir dry ingredients (flour to pecans) in a large bowl. (If you are making it ahead for tomorrow, this is all you need to do for now.)
3. Melt butter, then mix in the milk slowly, so the butter doesn’t harden when you add cold milk. Add molasses. Pour the liquids, along with the slightly beaten eggs, into the dry ingredients. Mix only until the ingredients are combined; if you mix more you’ll get tough little muffins.
4. Place mixture in muffin tins lined with paper baking cups.
5. Bake at 400F for 20 minutes. Take muffins out of tins and cool on a rack for a few minutes before eating.
6. If you freeze them, make sure they’re completely cool.