Mommy's Bran Muffins

My mother really loved bran muffins for breakfast. Hardly a day went by that she didn't have one. Now when I make them for myself, I think of all the good times I had with Mom, especially in those final years when we lived together so she could stay in her own home.

The source of this recipe has been lost over the years, but Mom's hand written recipe card has seen the test of time.

MOMMY'S BRAN MUFFINS

Mix together:

1 1/2 cups milk
1/2 cup oil
2 eggs
1/2 cup white sugar
1/2 brown sugar
2 tablespoons molasses

Add dry ingredients and mix:

1 1/2 cups all purpose flour
1 1/2 cups wheat flour
1/2 cup oat bran
1/2 cup oatmeal
1/2 wheat bran
1/4 wheat germ
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Having Mom help kept her active.

1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg

Stir in by hand:

1 grated apple
1 cup raisins soaked in
warm water to rehydrate


Using a brush, coat the inside of muffin pans liberally with oil. Fill the pans about two-thirds full to give them room to rise.

Bake at 375 degrees for 15 minutes or until puffed up and light brown on top.  Check at 10 minutes and swap the pans from top to bottom.

Remove and cool for 10 minutes. Loosen the edges with a knife and cool completely before storing.

I save a few in the fridge for immediate use and freeze the rest for later.

This recipe makes about four dozen small muffins that are tasty for breakfast, lunch, or even dinner.

TIP: If you don't use some of the ingredients frequently, buy just what you need in the bulk foods aisle. -- Margy