Bran muffins make Phil very very happy, so I tried a new recipe for his favorite morning treat.  On a whim, I went with the “back of the bag” recipe in the Bob’s Red Mill Wheat Bran product.  I reasoned that they probably tested and re-tested the recipe to make sure whoever baked a batch would love it and buy another bag. 😉  I also thought that using applesauce in the batter would make it moist and flavorful. I was right.
(from Bob’s Red Mill)

1 cup wheat bran
1 1/2 cups whole-wheat flour
1/2 cup raisins
1 tsp. baking powder
1 tsp. baking soda
1 cup milk
1/2 cup molasses (or honey)
3/4 cup applesauce
1/4 cup chopped walnuts (toasted is best)
2 Tbsp. oil
2 eggs, beaten

Heat the oven to 400°F. Combine wheat bran, flour, baking soda and baking powder. Stir in nuts and raisins. In a separate bowl, blend applesauce, milk, molasses, oil and egg. Add to dry ingredients and stir just until moistened. Spoon into a muffin pan lined with paper muffin cups) and bake for  20 minutes. Makes 12 regular-size muffins.


to print the recipe, click here


Comments:  Between these bran muffins and the first one I blogged about, I think I prefer this batch because of the prominent apple taste that mellows the “hippie factor” of the wheat bran.  Did I hit the jackpot with them?  And by jackpot I mean bran muffins that match the ones of Phil’s past. Not quite yet there.  However, after almost 13 years of marriage, I finally got a hint on one of the issues: size.  The muffins he loved so much were bigger.  Size does matter after all!  A shocking realization.   But, here is the tricky part, in those days they did not make them gigantic. They were just slightly bigger. So, now I am on a mission to find a pan that will make a muffin somewhere between “regular” and “jumbo”.   As to taste, I am on the right track.  Raisins and walnuts, yes.  But next time, less apple, and honey instead of molasses.

I do not go down without a fight, my friends! One day, I will bake the bran muffin of his dreams…

ONE  YEAR AGO: Brown Butter Chocolate Chip Cookies

TWO YEARS AGO: Breville Sourdough