Every single time I type raisin it comes as raising instead. Pumpkin more often than not becomes pumpking. You could assume I have issues with words that end with “in”, but when sous-vide first gets written as sous-vice, and kitchen turns to chicken that hypothesis falls flat on its face. Oh, well. The mind works in mysterious ways. Even more mysterious, though, is what constitutes the perfect bran muffin as far as my beloved is concerned.  It’s been a while since I baked a batch, so it’s time to share my latest attempt at reaching his Bran Muffin Nirvana. Keep in mind that they have to be big, very bran-y, and loaded with nuts and raisins. I adapted a very popular recipe from Heidi Swanson and surprised Phil one early Sunday morning with six jumbo-sized muffins. Just a side benefit of waking up full of energy at 4:30am…

Bran Muffin


(adapted from Heidi Swanson’s recipe)

1 cup bran flake cereal
12 ounces full-fat yogurt
8 tablespoons unsalted butter, melted
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup wheat germ
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons sugar
2 large eggs
4 tablespoons honey
1/2 cup raisins
1/2 cup diced walnuts, slightly toasted

Heat the oven to 400, and line 6 cups of a jumbo muffin pan with paper liners or grease them with butter.

In a small bowl, combine the cereal, yogurt and melted butter. Stir together very well, and let the cereal soak while you work with the dry ingredients. Whisk together the flours, wheat germ, baking soda, baking powder, salt and sugar.

Stir the eggs and honey into the bowl with the bran cereal, then stir in the dry ingredients. Gently add the raisins and walnuts. Divide the batter between the muffin cups and bake for about 22 minutes. Let the muffins cool in the pan for a couple of minutes, then move them to a wire rack to cool completely.


to print the recipe, click here


Comments: Amazing what almost seven years of blogging can do. I knew I had bran muffins on the site, but was shocked to see that this is my sixth recipe for this delicacy. What can I say? They are Phil’s favorite kind and my goal from the start was to bake the bran muffin of his dreams. Did I get there?  The asymptotic curve is getting closer to the top, I am told. The resident critic thought the amount of walnuts and raising raisins were spot on. The size was adequate. The texture got a nod of approval too. So, what’s the improvement needed? More bran. Not bran-y enough. Some people demand “more cowbell“, others demand more bran.  The quest for perfection is still on. But, in a way it’s  nice to have something to strive for…

muffin crumb

I wonder if Christopher Walken would also request a little more bran?


ONE YEAR AGO: A Star is Born!

TWO YEARS AGO: Chestnut Flour Sourdough Bread

THREE YEARS AGO: Kinpira Gobo and Japanese Home Cooking

FOUR YEARS AGO: Walnut Sourdough

FIVE YEARS AGO: Thai Chicken Curry

SIX YEARS AGO: Zen and the art of risotto


  1. The kids go back to school next week so I am on the look out for new ideas for the lunchbox. This is defo on the list. Thank you


  2. I have to give these a try! I’m with Phil, there is something completely irresistible and compelling about a good ol’ fashioned bran muffin – I crave them. Especially with carrot and raising ;o). 4:30 Sally? oy!


  3. Pingback: zucchini muffins recipe /with walnuts -

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