All content copyright Katrina Hall 2008 through 2017

Wednesday, May 27, 2015

buttermilk bran muffins and too many boxes






Early Sunday morning in the kitchen, I made the coffee, pulled out my muffin tins and buttered them, set up the mixer, pulled out the ingredients - and looked for the recipe for my favorite buttermilk bran muffins.  My recipe notebook was missing in the mess of boxes and piles as I prepare to move in a few weeks.  I checked my blog, and was surprised to see I hadn't updated the recipe in a long time.  Two hours later, my notebook showed up under a box of papers to be filed (if it were up to me, I would file everything in the recycled paper box for the dump).  BIG sigh of relief.

I know even saying the words "bran muffins" sounds dismal, doesn't it?  Most bran muffins have an odd metallic taste to me, which is why I treasure this recipe.  Soft, filling, bouncy, with plumped, juicy raisins folded into the batter , it's still my favorite muffin.  Not too sweet, not too heavy, and a delicious flavor, and pretty much fail proof.   They freeze well, too.


Buttermilk Bran Muffins with plumped raisins

3 cups wheat bran ( I get mine from the health food store) divided
1 cup boiling water
1/2 cup light oil
1 1/2 cups raisins
1 teaspoon cinnamon
2 1/2 teaspoons baking soda
2 1/2 cups King Arthur flour
1 cup sugar
1 1/2 cups buttermilk
3 eggs - I always use extra large eggs

Preheat oven to 350F.
In a medium bowl, add 1 cup of the bran, the raisins, and the boiling water.  Stir and set aside.

Grease your muffin tins well, or line tins with muffin papers and set aside.

In mixer bowl, add the rest of the bran, the light oil, cinnamon, baking soda, flour, sugar, eggs, and buttermilk and mix briefly.  Add the wet mix of bran, hot water, and plumped raisins and mix again.

Using a regular ice cream scoop, scoop batter into tins - I use two scoops for my Texas size muffins, one scoop for normal sized muffins.  Here you can see the difference between the sizes: 




Bake 20 minutes for normal size, and five or ten minutes more for the big muffins.  The muffin tops should spring back when you press them gently on their tops.

Let cool on cooling rack, then remove from tins with a dull knife to cool further.

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Hope you enjoy this beautiful Spring day!  The last few mornings out the kitchen window, the dark lilacs are fluttering with beautiful butterflies.


















14 comments:

La Table De Nana said...

Thank you for taking the time to share amidst your packing up..yes thank you.
I love muffins.
Take care...
pinned....

katrina said...

Thanks for pinning, Nana! I also pinned them so I will never lose that recipe again! I'm sure you know how it feels to lose a recipe.
Your garden must be exploding with flowers! I miss browsing and reading your blog, but slowly getting toward the end of sorting and packing, leaving just furniture questions, what stays, what goes.
Sending lilac love to you and yours -

winestainedcloth said...

Oh those look good. The boxes not so much. I'm dreading that part of my move. The getting rid of stuff is looking easier and easier when I consider the boxing up part. Good idea to bake in the midst of chaos. I'll have to remember that.

Linda said...

Hi Katrina...
I am sure it is the buttermilk boosting up the delicious factor!
I use it most recipes calling for milk or water...
I marinate all my chicken and fish in it!
It is a miracle ingredient!
Nice that you took time to bake...amidst the chaos!
Hope you visit me sometime...
Best of luck sorting and packing....
Cheers!
Linda :o)

lizabob said...

I think I just might try making these for breakfast this morning.

Debra said...

Change is in the air, looking forward to seeing you explore and experience a new place! A recent move forced me to downsize and had me examining closely what I needed and didn't need at this point in my life, very freeing...

La Table De Nana said...

In the oven:)

katrina said...

Donna - oy! Trying to find a place to yard-sale or give away is getting way too complicated, but I just can't toss everything at the dump! best of luck, my dear!

katrina said...

Linda - totally agree! Buttermilk is magical - and hope you try these! Mmmm, love it for marinating chicken, and a cool glass in the morning.

katrina said...

lizabob - I think you'll absolutely love them! I had five leftover muffins today - and am down to zero, after a friend found out I had baked these:)

katrina said...

Debra, I am really bad at moving. I dig in my heels and stay too long. It is freeing, but given my druthers, I would have a forever home and garden. Big hugs to you, and carry on with strength, even if it's fake. Write anytime......

katrina said...

Yay, Nana!!!!! Bet you love them!

Barb said...

Hi Katrina -,I've been "away" from reading your blog (& most everything else) for the last few months because of too many other things going on but, hopefully, some of that has calmed down a bit for the moment.

So what do I find while "catching up"? You are moving to Minnesota!! Oh My Goodness! How exciting! And what a great adventure for you!
Clearing out, packing up is truly a BIG job but the adventure of it all - I'm very excited and happy for you. I truly wish the very best for you.
It will be so much fun to read about your new experiences - you will still share with us, won't you, please??

Best wishes and big Hugs to you!

xo - Barb

katrina said...

Hey, Barb! I think I'll be re-energized by the move to a new state and place, looking forward to it! I intend to blog, but life is going to be a little crazy with 3 children around. Minneapolis is supposed to be a huge foodie city, I'm sure it will inspire me! Thanks for the smile and the thumbs up.....