Morning Muffins with Bran and Raspberries

Ready for a moist, tender and satisfying muffin?  Unless you're having brunch, you don't need much more than one or two of these healthy little devils (maybe add some yogurt?).  They're so easy; plus, you can make ahead and keep in the refrigerator a few days or just freeze.  I've had this recipe drafted for some time...thought I should share it while raspberries are still in peak season.

                                      What A Way To Start The Day!

                                        Or, Take A Mid-Day Break!


Adapted from cooks.com recipe search

Makes 18 muffins

Ingredients

• 3/4 c. Kellogg's Original All-Bran cereal
• 1 c. buttermilk*
• 1 egg, slightly beaten
• 1 c. light brown sugar
• 1/3 c. vegetable oil (I used canola oil)
• 1 1/4 c. sifted all-purpose bleached baking flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 3/4 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• optional:  1/2 c. toasted chopped walnuts
• 1 c. fresh or frozen raspberries*

*Tips:  Since I don't typically buy buttermilk, I use Saco cultured buttermilk blend which is a canned powder:  refer to the can for directions and proportions on mixing with water.  If you elect to use this blend, I suggest you make a cup ahead for this recipe and add as you normally would add buttermilk.  I've found this blend at Kroger and Walmart, and you can also order it through Amazon.

The original recipe called for raisins and carrots or apples.  These sound like great options if you want to try them: see the link above.

Directions

1. In a medium bowl, mix the All-Bran, buttermilk, egg, brown sugar and vegetable oil.  
2. Preheat the oven to 425º and let the muffin batter stand for 10 minutes.  
3. In a larger bowl, combine the dry ingredients (and the optional nuts if you like).  
4. Make a well in the center of the dry ingredients and add the buttermilk-bran mixture: mix just enough to incorporate the dry ingredients.  Gently fold in the raspberries.  The batter should be lumpy.
5. Line the muffin tins with paper liners or grease well.  Fill 1/2 full with the batter.  Bake for 15 to 17 minutes or until a toothpick comes out clean when inserted in the center of a muffin.  Cool the muffins in the pans about 5 minutes before releasing.

Spread some butter* on these beauties, have a nice cup of coffee and you're guaranteed to enjoy your day!

*Since I've made this recipe, I've made a raspberry butter which would be fantastic with these muffins...see my Very Berry Butter (adapted from Foodista).

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