Best Ever Bran Muffins

Really, that’s the title of the original recipe.  And they did live up to their name!  But that was from the olden days of higher sugar and fat content.  So in my kitchen, the recipe has undergone a transformation (several, in fact) over the years and finally settled into this version, which is still pretty delicious.

Best Ever Bran Muffins

3 cups of flour

1 1/2 cups of natural bran

2 tsp. baking powder

1 1/2 tsp. baking soda

1 1/3 cup brown sugar, packed

pinch of salt

2/3 cup canola oil

2 eggs

2 cups 1% buttermilk

3 tbsp molasses (fancy grade)

1 1/2 cups raisins, washed  or 2-2 1/2 cups frozen wild blueberries or 4 medium mashed ripe bananas

Preheat oven to 375 degrees F.  In a large bowl, stir together dry ingredients.  In one  small  bowl, stir together eggs and buttermilk, and in another small bowl, whisk together oil and molasses.  Make a well in the dry ingredients.  Add raisins or blueberries, stirring gently to coat with flour,  then add in all the wet ingredients.  Mix just until combined, using a folding technique instead of stirring.  Fill greased muffin tins about 3/4 full, or use cupcake papers.  Bake for about 18 minutes, until golden brown.  Makes about 2 dozen muffins.


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