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.
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.