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.
- 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
- In large bowl combine bran cereal and milk and stir to wet thoroughly. Add eggs, butter and vanilla to bran mix and mix lightly.
- 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.
- Spoon batter into prepared muffin tin, dividing equally. Bake in pre-heated oven 400°F (205°) for about 20 minutes.