Sometimes we over complicate things, well, I do anyway. Always looking for something better, when often times, what’s right in front of us, the ole stand-by, fits the bill just perfectly. That’s how it is with bran muffins . I’ve made the bran muffin recipes from chef-tested Williams-Sonoma cookbooks, taken a gamble on a Gourmet guaranteed epicurious.com recipe or two, and tested several recipes I discovered buried deep in code while surfing the web. Though most were pretty decent, I still think none were as good as that which is printed right there on the cereal box. True the recipe doesn’t make the large quantity that can be had by the six week recipe, but seriously, unless you’re running a bed & breakfast or everyone in your extended family is coming to visit for a week, who really needs that many muffins?
Being a chef is about finding what’s good, making it your own, and standing behind what you’ve created. The Original All-Bran Muffin recipe is just such a place to start. The recipe is great as is, but, being the chef that I am, my palate called for just a touch more. Essentially, I add vanilla and a mixture of Califonia and golden raisins to mine. That’s it. That’s the secret. The cat is out of the bag, and the muffins are in the oven! Enjoy!
The Original All Bran Muffins
Adapted from Kellogg’s
1 1/4 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 cups All-Bran cereal
1 1/4 cups milk
1/4 cup vegetable oil
*1 teaspoon vanilla extract
*1/2 cup each California and golden raisins
Combine flour, sugar, baking powder, and salt. Set aside.
Combine All-Bran and milk; let stand 5 minutes for cereal to soften.
Add egg and oil.
Add dry ingredients to the wet mixture, stirring only until combined.
*Fold in raisins.
Portion into 12 greased muffin cups.
Bake in a preheated 400 degree oven for approximately 20 minutes.