You'll often find me in my galley of our Hatteras motor yacht on rainy day. This weekend was no exception. Saturday was a wash out so I decided to bake muffins. My husband had been asking for bran muffins for an easy week day breakfast so I pulled out an old recipe that I had in my recipe box. This recipe box is filled with all the family favorites that I collected growing up. You know, the hand written, food stained recipes that remind you of warm family memories? This bran muffin recipe was one that we made frequently when I was growing up.
These bran muffins are made with buttermilk which gives them an edge up from other bran muffins. I also find the bran muffins can be a bit bland so I kicked the recipe up a notch with a pumpkin pie cheesecake spice blend from Wildtree (or a mix of sugar and pumpkin pie spice blend) along with raisins.
The result? A tender and moist muffin with a hint of cinnamon and spice that makes you crave another one.
This recipe make a LOT of muffins: about 4 dozen regular size muffins. However, you can refrigerate the batter for a couple days and make fresh muffins each morning. The original recipe claims the batter can be kept refrigerated for 6 weeks. I am not sure I would advocate that but keeping the extra batter for a week in the refrigerator.
The original recipe was made with Nabisco 100% bran which is no longer available in the US. You can purchase it in Canada under the Post brand. However, I found that using Kellogg's All-Bran Bran Buds or Post Grape-nuts are two substitutes that work well in the recipe.
Cinnamon Raisin Buttermilk Bran Muffins
Set aside while you prepare the batter.
In a large mixing bowl, cream:
Stir in the following:
Once combined, add in:
Stir to combine.
The flakes will make a muffin that is lighter and the bran flavor will be not as strong. The All Bran will make a more traditional bran muffin.
Then add 1 cup of raisins; stir to combine.
Place a scoop batter in muffin tins lined with paper muffin cups. The batter should come almost to the top of the muffin cup.
Bake 400 degrees F for 15 to 25 minutes, depending upon the size of your muffins, or until golden brown.
Cool on a baking rack and then place any extras in an airtight storage container.