Sheffield— On a snowy Saturday, I received an email from my friend Eileen. She was excited to share with me that she found an old recipe for the most delicious bran muffins. I asked for the recipe and baked them the very same day, with my own modifications, of course. They came out quite nicely— a perfect, nutritious and delicious treat for a snowy Berkshire afternoon.
Snowy Day Bran Muffins
1 1/2 cups bran or bran buds
1 1/2 cups buttermilk
1 cup flour
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup dried fruit (raisins, cranberries, cherries, etc…)
1/2 cup walnuts, chopped
1/3 cup vegetable oil
1 egg
2 teaspoon vanilla
1/2 cup brown sugar
In a large bowl, stir together the bran and buttermilk. Set aside.
In another bowl, stir together the flour, salt, baking powder, baking soda, cinnamon and the fruit and nuts. Set aside.
In another bowl, beat the oil, egg, vanilla, and brown sugar.
Pour all the ingredients into the bran and buttermilk mixture, folding it in. Be careful not to over mix.
Pour the batter into a well-greased muffin pan for 12 muffins.
Bake at 350 degrees for 15 minutes.
