Craving fiber. No idea why. Surely a diet consisting mainly of butter and salt attached to protein molecules and combined in a favorable way with the occasional carbohydrate is very, very good for one’s colon. (Welcome to classical French cooking!)
But… just in case. We have a secret weapon. Nutty-Buddy Bran Muffins.
The first time I read the recipe that lead to the one you see here, I turned my nose up and walked away. The first ingredient is ‘Raisin Bran Cereal’. Until one day, necessity become the rule of the day, and my Nutty-Buddy Bran Muffins were born. Try something delicious!
One can be very high on one’s principles, until one day in the midst of service for a full house at the Dragonfly Inn – one runs out of bran. So letting go of the food snobbery for a teeny-tiny moment I said “just this once…” and made the ‘Raisin Bran’ muffins. The result was a huge hit with guests and soon I made it my own.
Packed with yummy deliciousness: Pumpkin seeds. Flax. Pecans . Almonds. Dried apricots. Dates. They are my power muffins, even kids love them.
By special request for a certain past guest (Hey Miss Sarah!) almost hate to tell you how easy they are because for years now I’ve had you thinking I was SLAVING for HOURS. When really I whip them up in minutes and spend the other hour and a half on Facebook. There, I’ve outed myself: I take short cuts.
Power packed, fiber rich and easily adaptable Nutty-Buddy Bran Muffins start with 2 cups of Raisin Bran cereal making them super popular with kids and they whip up in a snap.
Ingredients
Scale
2 cups raisin bran cereal
1 cup milk
1 egg
1/4 cup butter, melted
1 teaspoon vanilla
1 cup flour
2 tablespoons baking powder
1/4 cup brown sugar
1 teaspoon cinnamon
½ teaspoon salt
EXTRAS… seeds, nuts, unsweetened coconut, dried fruit
Instructions
In large bowl combine bran cereal and milk and stir to wet thoroughly. Add eggs, butter and vanilla to bran mix and mix lightly.
In another bowl combine flour, baking powder, sugar, spices and salt. Combine dry ingredients with wet mix, folding to barley combine. The add your seeds, nuts etc to taste.
Spoon batter into prepared muffin tin, dividing equally. Bake in pre-heated oven 400°F (205°) for about 20 minutes.
Notes
Hiking or traveling? Omit baking powder for ‘power muffins’ – dense little cakes that hold together well and can take a beating.
Prep Time:15 mins
Cook Time:20 mins
Category:Breakfast
Cuisine:American
Today’s version… removed the raisins from the raisin bran (by request) and added dried cranberries & apricots, sunflower seeds, pumpkin seeds and flax. Now, that… is love.
Fearlessly cooking in her home kitchen just outside Ottawa, Canada; Cori Horton is a food photographer, food marketing consultant, recipe developer and sustainability advocate. A Cordon Bleu trained chef, Cori spent five years as the owner of Nova Scotia's Dragonfly Inn and now shares all things delicious - right here.
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