|On a day like this its nice to turn the oven on.|
|Coffee is an essential element in successful muffin making.|
|Fresh bran muffin with a lovely aged herb Gouda left behind by some generous dinner guests.|
In the busy days I'd get the dry ingredients ready the night before so that I could get up and have the muffins in the oven in about ten minutes in the morning. The kids seemed to like them for breakfast and it made me feel like I was actually being a parent - straying up late and putting hot food in their bellies.
- milk 185 ml
- cornmeal 60 ml
- unsifted all-purpose flour 185 ml
- baking powder 8 ml
- baking soda 3 ml
- salt 3 ml (less if adding salted seeds)
- butter 60 ml
- brown sugar 125 ml
- molasses 60 ml
- eggs 2
- raw natural bran 375 ml
- raisins/seeds/berries 125 ml
Mix cornmeal and milk and let stand.
Sift together flour, baking powder, baking soda and salt in a bowl.
Place butter, brown sugar, molasses and eggs in a large bowl and beat 2 or 3 minutes until creamy and blended.
With beater slow add milk/cornmeal, flour mix, bran and raisins/seeds/berries until just mixed.
Turn mixture into an oiled muffin tin. Makes a dozen large muffins.
Bake for 18 minutes.