My mother makes an art of reading the New York Times. With a pair of scissors in hand, she cuts out articles and recipes to try at a later date. She has discovered some real gems over the years. One such recipe was originally entitled Fruited Bran Muffins. I have made them for so long my recipe has evolved into something completely different over the years. Remarkably, my somewhat picky children even love them.
Worthy Bran Muffins
1 cup All-Bran Original cereal (buds not flakes)
1 cup milk
3 Tbsp vegetable oil
2 large eggs
2 mashed overripe bananas
1/2 cup raisins or chopped apricots
1 grated carrot
1 1/2 cups wholewheat flour (white all-purpose if you are feeling less worthy)
2 Tbsp sugar
1 Tbsp baking powder
1/4 tsp salt
1/4 cup sunflower/pumpkin seeds
Preheat oven to 400 F / 200 C (Fan 180C)
Stir milk with All-Bran cereal in a large bowl and let sit while you assemble the other ingredients. Add in oil, eggs, mashed bananas, grated carrots and raisins/apricots, giving everything a little toss with a fork. Add in the remaining ingredients and mix lightly with a fork until just combined.
Divide between 12 muffin cases (I like using silicone cases because the muffins slide right out). Top with more sunflower/pumpkin seeds.
Bake for 25-30 minutes. Let cool slightly before cracking them open and adding butter. Also great once cooled with a bit of cream cheese. These freeze well and are perfect for children's lunch boxes.
Variations: grate 1 zucchini/courgette, but squeeze out any extra liquid before adding it to the batter. Sour milk or 3/4 cup of plain yogurt can also be used as a substitute for milk.
