A moist bran muffin with a cup of coffee

I have a sweet spot in my heart for bran muffins.

As a child,  for some reason beyond me, my mom would stow away bran muffins in the freezer. We had a discount bakery outlet near our house, every once in a while she would get a dozen bran muffins and pop them into the freezer. I remember sneaking into the freezer and pulling out a rock hard individually cellophane packaged pre-made bran muffin. I would not-so-gently tear into the package, place the muffin in the microwave for 30 seconds and then go back to watching Saved by the Bell or some other engrossing show on Nickelodeon with a muffin frozen in the middle but scorching hot around the outside. It was a ritual, done the same each time.

I was not a very active child, I watched a lot of television while eating junk food. I am making up for it in my twenties. Things seem to balance out over time. I still love a good bran muffin, these days I trust very few packed pastries or store bought muffins. I am on the search for the perfect bran muffin.

This morning I got out of bed and headed straight for the kitchen with a mighty muffin purpose. I had to bake bran muffins. I am going to find the perfect ratio of bran to moisture with a hint of sweetness, and raisins, then I am going to squirrel them away in my freezer and enjoy half frozen bran muffins whenever I want. I am weird. J is pretty *meh* on the idea of bran muffins, I am sure he will opt for a egg sandwich while on the way to a bike ride in 30 degree temperatures this morning. This just means more for the freezer to toss in the microwave later, we don't have a TV these days, the one missing piece.  I am totally okay with that, I have moved on to coffee and books instead of sitcoms.

After making spelt bread last week I had a couple cups of spelt flour lingering in the pantry. I know that I like my bran muffins a bit heartier than cake so I substitute spelt flour for the all purpose flour and I loved it. I don't think I will use white flour in a bran muffin again.

Moist Spelt Bran Muffins

Adapted from America's Test Kitchen Family Cookbook


Makes 12 muffins

Soaking the wheat bran in buttermilk prior to mixing the bran in the dry ingredients creates a lighter texture that is often lacking in other bran muffins.

1 1/4 cups buttermilk
1 cup wheat bran
1 cup unsweetened applesauce
1 cup raisins or cranberries
3/4 packed dark brown sugar
1 large egg
4 tablespoons unsalted butter, softened
1/4 cup molasses
1 teaspoon vanilla extract
2 cups spelt flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon


1. Preheat oven to 375 degrees and line or grease a 12 - cup muffin tin.

2. Mix the buttermilk and bran in a large bowl and soak for 5 to 10 minutes. Whisk in the applesauce, raisins, brown sugar, egg, butter, molasses and vanilla.

3. Whisk the flour, baking powder, baking soda, and cinnamon in a separate bowl. Gently fold the flour into the wet ingredients until just combined.

4. Divide the batter evenly between the muffin tins. Bake until a toothpick inserted into the middle come out clean. About 20 minutes.

Moist Spelt Bran Muffins

"Going Bananas" Chocolate Muffins

The winter can often pose troublesome for me. Frustration. Boredom. Restlessness. Frigidness.

I yearn to be outside, catching glistening rays of sun and a fresh breeze without feeling like hypothermia is immanent.

I dream of Mexico and warm beaches, tropical fruit, monkeys eating tropical fruit. Yeah it might be the cabin fever.

Monkeys? Really?

The fact of the matter is that I am a fair weather person. News Flash! Being too cold is one of the worst feelings imaginable along with being at sea with waves that are three times bigger than your little lifeboat.

Being too cold is miserable. Boo Hoo...

I understand that the month is January and bone cold. I can’t change that.

I am learning enjoy January as the toughest month of the calendar year.

I am learning to accept that I am going to cozy up for the month, in a warm house, content with the gloomy situation outside. This is part of the cycle, my days are not going to be spilling over with excitement and amusement on a daily basis. Life just isn’t like that. That is life.

Strikes and gutters.

Amen.

There can be joy and beauty in reading by daylight. I usually save such leisurely activities for a means to fall asleep, not wanting to waste precious daylight hours sitting inside. Things change, we grow, we learn, I relax and enjoy the ride.  I read during the day, with what sun light peeks through window onto my over-sized reading chair. That is me sitting with my fannie plopped down reading a book.

I also fire up the oven and come up with tropical treats so I will stop thinking about monkeys.

I have yet to find a better way to warm up than a hot oven and piping hot gooey muffins dripping with golden honey. Oh, chocolate. They must have chocolate. This makes reading all that more enjoyable folks. Trust me.

"Going Bananas" Dark Chocolate Muffins


Adapted from America's Test Kitchen Family Cookbook


These are big and beautiful muffins that are easily adaptable to several variations. Cut the bananas into pieces about half the size of a dice as opposed to the usual mashing. I like the gooey chunks. Add nuts, coconut or dried fruit. Be fancy. Be fun.


3 cups all purpose flour
1 cup brown sugar
1/2 tsp ground nutmeg
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups plain yogurt
2 large eggs
2 large bananas cut into small pieces
1 1/2 cups dark chocolate chips
8 tbsp unsalted butter, melted and cooled slightly


1. Heat oven to 350 degrees. Grease or line a 12 cup muffin tin.


2. Mix the dry ingredients in a large bowl. Whisk the yogurt and eggs together in a medium bowl. Gently fold this wet batter into the dry ingredients with a spatula until just combined. Fold in the bananas and chocolate chips. Fold in the melted butter.


3. Using a scoop, evenly divide the batter between the muffin cups. Bake for 25-30 minutes. The muffins should golden and a toothpick inserted to the center should come out with a few crumbs.


4. Let cool in the tin for 5 minutes then turn onto a wire cooling rack for another 10 minutes. 

5. Dive in and curl up with a book!