Bran Muffins with Raspberry Jam
Every morning, Monday through Friday, I have a bowl of oatmeal for breakfast. I have developed the ultimate time-saving system, in which I get dressed while the oatmeal is cooking and then the cooling process is quickened by the addition of frozen blueberries. It’s a finely-tuned process that, so far, works pretty well.
However, there are occasional glitches in the system. Like the time I used a bowl that was too small and the oatmeal overflowed and made a ginormous mess in the microwave. Or the time the bowl tipped over and spilled boiling hot oatmeal all over my hand. Plus, when you eat the same thing for breakfast 5 days in a row every single week, it gets monotonous and tiresome.
That being said, over the weekend I started looking for replacement breakfast foods. I turned to a recipe for bran muffins that’s been in the family for years, partly because, in my memory at least, these muffins are great, and because it was something moderately healthy that I could eat on the go.
If you’ve never cooked with bran before, that’s what it looks like.
I filled the muffins with raspberry jam to make them a little more exciting. If you want to use different fillings, or fill some and not others, you could use different colored muffin cups to distinguish between the options. Or maybe you, like myself, are lazy, in which case you could make them all with the same muffin cups and it would be a guessing game 🙂
You’ll want to wait until these muffins have cooled to eat them. If you don’t, half the muffin will stick to the muffin wrapper and you’ll wind up scraping your teeth on the paper trying to get it all off. Or maybe I’m the only one that does that. They were just so good, you see, and I didn’t want to waste any!
(Makes about 30 muffins)
1 c boiling water
1 c bran
1/2 c crisco
1 c sugar
2 c buttermilk
2 1/2 tsp baking soda
2 1/2 c flour
1/2 tsp salt
2 1/2 c All-Bran Cereal
jam (I used raspberry, but just about anything would probably work)
Preheat the oven to 350F.
Combine together the boiling water and bran and let sit for at least 5 minutes. Beat crisco and sugar together, then add eggs, buttermilk and bran mixture. Sift together flour, baking soda and salt; add to wet mixture. Stir to combine, and then add in the cereal and mix well.
Place muffin cups in your muffin tin, and fill up each cup about half way with bran batter. Place about 1/2 a teaspoon of jam in each cup, then top off with batter until each cup is about 2/3 full. Bake for 19 to 22 minutes. Remove from muffin tin, let cool, and enjoy!