A long, long time ago, way before I had kids, I worked as a nanny. One of the things I did was cook for the family, and the mother had a favorite bran muffin recipe. That recipe made A LOT of muffins - like, probably 8 dozen. I kept the recipe, and I often make it, but I make half of it, because most of my kids don't really like bran muffins, although they ate the heck out of them when they were younger and didn't know any better. Now that they are older, and know what they are eating, you guys, they definitely do not eat bran muffins, because, ewwww, bran muffins.
This morning, I wanted to make muffins to take to a friend, and I wanted to use up some odds and ends that I had in the pantry - the week of the 7th to the 15th is the lonnnnnggggest week ever for a family who is paid primarily once a month, and it's the week that the checkbook and the pantry are the leanest and the creativity needs to be stepped up a notch. So, I started with the base of the traditional muffin, and I added in some other things I had laying around, some things I knew I liked from other muffins, and I came up with a muffin that I really, really liked better than the original.
Fruit and Bran Muffins
- 1 cup oats
- 1 cup All Bran cereal
- 1/2 cup Grapenuts
- 1 stick butter, melted
- 2 cups buttermilk (or two cups of regular milk with a splash of vinegar)
- 1/2 cup sugar
- 2 eggs
- 1 cup white whole wheat flour
- 1 1/2 cups regular flour
- 1/2 t. salt
- 2 1/2 t, baking soda
- 1 cup raisins
- 1 8 oz can crushed pineapple, drained
- 1/2 cup grated carrot
- 1/2 cup molasses
- 1/2-3/4 cup chopped walnuts (Yes, my kid has anaphylaxis to walnuts - I told you, he won't eat these - half are going to my friend and the husband and I will eat the rest because kids are weird)
Mix it all together and bake in muffin tins at 375° for 10-12 minutes until no longer doughy in center. Makes one dozen regular and two dozen mini muffins.