High in Fiber & Super Popular… Nutty-Buddy Bran Muffins

Craving fiber.  No idea why. Surely a diet consisting mainly of butter and salt attached to protein molecules and combined in a favorable way with the occasional carbohydrate is very, very good for one’s colon. (Welcome to classical French cooking!)

But… just in case. We have a secret weapon.  Nutty-Buddy Bran Muffins.

The first time I read the recipe that lead to the one you see here, I turned my nose up and walked away. The first ingredient is ‘Raisin Bran Cereal’. Who does that? Rachel Ray maybe, but not me.  I also abhor starting a sauce with ketchup.  It’s the principle of the thing.

One can be very high on one’s principles, until one day in the midst of service for a full house at the Dragonfly Inn – one runs out of bran. So letting go of the food snobbery for a teeny-tiny moment I said “just this once…” and made the ‘Raisin Bran’ muffins.  The result was a huge hit with guests and soon I made it my own.

Packed with yummy deliciousness: Pumpkin seeds.  Flax.  Pecans . Almonds.  Dried apricots.  Dates. They are my power muffins, even kids love them.

By special request for a certain past guest (Hey Miss Sarah!) almost hate to tell you how easy they are because for years now I’ve had you thinking I was SLAVING for HOURS.  When really I whip them up in minutes and spend the other hour and a half on Facebook.  There, I’ve outed myself: I take short cuts.

Here you go.  Be regular.

Nutty-Buddy Bran Muffins

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Power packed, fiber rich and easily adaptable Nutty-Buddy Bran Muffins start with 2 cups of Raisin Bran cereal making them super popular with kids and they whip up in a snap.

Author: Corinna Horton

Recipe type: Breakfast

Cuisine: American

Serves: 1 dozen

Ingredients

• 2 cups raisin bran cereal
• 1 cup milk
• 1 egg
• ¼ cup butter, melted
• 1 teaspoon vanilla
• 1 cup flour
• 2 tablespoons baking powder
• ¼ cup brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon salt
• EXTRAS… seeds, nuts, unsweetened coconut, dried fruit

Method

1. In large bowl combine bran cereal and milk and stir to wet thoroughly. Add eggs, butter and vanilla to bran mix and mix lightly.
2. In another bowl combine flour, baking powder, sugar, spices and salt. Combine dry ingredients with wet mix, folding to barley combine. The add your seeds, nuts etc to taste.
3. Spoon batter into prepared muffin tin, dividing equally. Bake in pre-heated oven 400°F (205°) for about 20 minutes.

Notes

Hiking or traveling? Omit baking powder for ‘power muffins’ – dense little cakes that hold together well and can take a beating.

3.5.3208

Today’s version… removed the raisins from the raisin bran (by request) and added dried cranberries & apricots, sunflower seeds, pumpkin seeds and flax. Now, that… is love.