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Archive for February, 2010

Moist, sweet and good for you too.

 UPDATE:  These are great, but I’ve found an even better recipe – Spicy Zucchini Bran Muffins – that you should also check out – assuming you have a zucchini.

*****

This recipe came to our family more than 30 years ago from my Grandmother’s neighbour, Isabel Moore,  in Nelson, B.C. It makes 30 large-ish muffins that freeze well.  I can throw the batter together in my Kitchen Aid Mixer in less time than it takes my oven to heat to 350 degrees.  Isabel’s recipe only called for 1 tbsp of molasses and 1 cup of raisins, but I prefer to use a bit more. You can try them both ways and decide for yourself.

INGREDIENTS

I cup canola oil

3 eggs

1 cup brown sugar

1 tsp vanilla

3 tsp baking soda

2 tsp salt

1/4 cup molasses

3 cups milk

3 cups bran (see recommendation below)

3 cups flour

3 tsp baking powder

1-2 cups raisins

METHOD

Place rack in middle to middle high position in oven. Heat to 350 degrees.

Combine oil, eggs, brown sugar, vanilla, soda, salt, and molasses in your mixer with K paddle and set to lowest stir speed.

Pour in milk slowly, to avoid getting splashed.

In a medium sized bowl, combine flour, baking powder and bran (For the best texture, use a mix of half natural bran and half All-Bran cereal)

Add dry ingredients to mixer all at once and “stir” for 5 to 10 seconds only, until just combined. As with all muffins, overstirring will give you ‘peaky’ muffins. 

Scrape down sides of bowl right to the bottow with a spatula. Add in raisins and give it a few stirs with the spatula to disperse them. The batter will be more soupy than you might expect. Relax!

Spoon into greased or paper-lined muffin tins, being sure to dip down to the bottom of the mixing bowl, since the raisins tend to sink.

Sprinkle a few more raisins on top, and bake 25 minutes at 350 degrees. Cool on rack.   Let me know what you think.

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I love walking into the village along the beach when the tide is out; having evening beach bonfires with my urchins; swimming in the surprisingly warm water in July and August; taking my coffee down in the morning to watch seals cavort or wandering down with a cold beer after an afternoon in the garden. 

These photos are courtesy of my youngest, who is interested in photography – thus the special effects:

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