Bran, glorious bran.

We like to start our mornings off with some home-baked bran muffins. I have tried many different recipes, some of which make very large batches to freeze for later.  We found that this was a good thing to do, especially when traveling. Mind you, we have since come to prefer having them freshly made, in smaller batches.  Keeps them moist yet dry and these muffins are great zapped in the microwave for 15 seconds and smothered ..well, topped with butter or margarine.

Banana Bran Muffins                                                  
Makes 12 muffins

1 cup all-purpose flour (I use whole wheat)
2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt

1 cup of milk (I use soy milk and it works just fine)
3 eggs
1/2 cup packed brown sugar (sometimes I use Splenda)
1/4 cup molasses (I use light molasses)
1/4 cup canola or vegetable oil
1/2 teaspoon banana extract (found in baking sections of grocery stores)
1 and 1/2 cups natural wheat bran cereal (not All-Bran)
1/2 cup raisins (optional)

Preheat oven to 400 F. Line a large muffin tin with 12 paper muffin cups.

Mix first 4 ingredients and set aside.

In a large bowl, beat the eggs.  Add the milk, brown sugar, molasses, vegetable oil, banana extract and the wheat bran cereal. Mix it all well and let it sit for about 5 minutes for the bran to absorb a bit of liquid.

The way I do things (and I know it's not the proper way... but, hey) is to pour the dry ingredients (with the raisins tossed in, if using, to be coated with the flour mixture) into the wet ingredients and mix, only until blended.  Do not over-mix. The batter will be a bit runny. This is normal. Let this stand for about 5 minutes or so.

Pour the batter into the 12 muffin cups, evenly, and let stand for about 5 more minutes.

Bake in a 400 F oven for 18-20 minutes, or until the tops of the muffins bounce back when you push on them. There you go! A good breakfast while at home with your favourite coffee or on the go.

Enjoy!