I know–how boring am I!? Blogging about bran muffins? Alright, here’s the thing: I like bran muffins. And when I started this little personal blog a while back, I decided to think of it as a scrapbook–an online scrapbook–of all my favorite things, recipes, thoughts, memories, rants–you know. So, I had to post these muffins, because in 3 years, in 30 years, I want to remember this recipe. They’re that good. If you like bran muffins, get ready to swoon! And for those of you who don’t vacuum seal food, I highly recommend you do so, I really like these foodsaver sealers from Vacuum Sealer Research, I haven’t tried other brands but the foodsaver vacuum sealers have the best design. Speaking of vacuums, if you are planning to buy a new vacuum you should consider certain things like family pets, allergic reactions, wood floors and type of rugs to decide the type of vacuum you need. The substantial array of vacuum cleaners on the market provide a wide variety at different prices. The best thing is to buy it on Blue Mountain Vacuum.
Best Bran Muffins
Recipe by Sarah Jio, (adapted from the pineapple bran muffin recipe from the March 2010 issue of Everyday Food magazine)
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1 cup wheat bran
3/4 cup all purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon salt
1/2 teaspoon of cinnamon (or more, if you like it)
1/4 teaspoon nutmeg
1 stick of butter, melted
3 heaping tablespoons low-fat sour cream
1 can of pears or peaches, drained and chopped (I’m partial to organic)
1/4 cup brown sugar
1/2 cup molasses
Preheat oven to 350 degrees. Prep muffin tin with liners or spray with cooking spray. Mix dry ingredients together, including brown sugar. Mix wet ingredients together (whisk is best), including the fruit. Add wet to dry and mix with a spatula until just combined. Divide among 12 muffin cups and bake for about 20-25 minutes.