I would love to take full credit for coming up with the title of this post, but I can’t. “A Bran Muffin Stole My Heart” was the title of a blog post by Michelle published almost 3 years ago, and brought to my attention by a friend over on Facebook (thank you, Tracy!). After reading Michelle’s post, I had the intuition that this recipe would be a winner. For starters, it makes big, very big muffins. Then, it proceeds by crowning each muffin with a tempting sprinkle of walnuts and sugar, that gets irresistibly crunchy as they bake. I had to make a batch and put it to the test of my resident bran muffin critic-extraordinaire… 😉
APPLE-RAISIN BRAN MUFFINS
(slightly modified from Put in Some Sugar)
1 + 1/4 cups whole-wheat flour
1 teaspoon baking soda
1 + 1/4 teaspoon salt
1 cup wheat bran
1/4 cup chopped dried apple
1/2 cup raisins
1/4 cup cranberries
1/4 cup diced walnuts
1/2 cup boiling water
1/4 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup honey
1 large egg
1 cup buttermilk
Raw sugar, for sprinkling
walnut pieces, for sprinkling
Bake 20 minutes or until browned on top and a toothpick inserted in the middle comes out clean.
These muffins are the ones that got the closest to those from Phil’s past. I have no doubt that the larger size helped a lot, so getting the jumbo size muffin pan was a great move by Sally.
The topping adds a lot to these muffins, but I loved everything about them, from taste to texture. What can I say? I think I’ve been assimilated.
“I don’t always eat breakfast, but when I do, I prefer a bran muffin”.
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