Muffins
1/2 cup dark brown sugar, firmly packed
1/4 cup dark or light molasses or honey
2 eggs
1 cup milk
1 1/2 cup bran cereal
5 oz. (1 cup) raisins
4 oz. (1 cup) walnuts, broken into small pieces
1/2 cup sifted all-purpose whole wheat flour (stir lightly to aerate before measuring)
1/2 cup sifted all-purpose white flour (stir lightly to aerate before measuring)
3/4 tsp salt
1 1/2 tsp baking soda
Preheat oven to 400. Adjust rack to center of the oven. Butter and line muffin pans with paper liners (you can also make them without the liners).
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| Melt the butter in a small pan over low heat. |
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| Pour the melted butter into a large mixing bowl. |
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| Add the sugar |
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| Add the honey (or molasses) |
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| In a separate small bowl, beat the eggs only to mix. |
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| Gradually add the milk and mix. |
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| Slowly add the egg mixture to the butter mixture, stirring with a wire whisk to blend. |
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| Add the bran. |
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| Add the raisins. |
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| Add the walnuts. |
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| Sift together the whole wheat flour, the all-purpose flour, salt and baking soda. |
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| Add the sifted ingredients to the bran mixture. |
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| Stir with a rubber spatula very little and quickly, only until the dry ingredients are moistened. |
Variations: You can add about 12 coarsely cut dates or 6 coarsely cut dried prunes along with the raisins. Or add a few spoonfuls of pumpkin or unsalted sunflower seeds along with the nuts. Or sprinkle the tops with sesame seeds before baking.
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