Best Bran Muffins

Mary and I had a breakfast day all day on Saturday. We made about five different breakfasts to share with you this week in preparation for Christmas morning. 

This first recipe is more of an "on the go" breakfast idea. This is a family favorite on my mom's side. It is included in Nana's cookbook and the recipe box she made for me. 

Usually I really don't like bran muffins. They sound so dry and unappetizing. These, however, are moist and decadent. I also typically don't like to use pre-packaged ingredients but this recipe is an exception. I have not found a good substitute for the bran cereals and honestly I don't want to. Once you try this recipe you will realize how delicious the cereals and buttermilk make it. 

Ingredients

1 cup Nabisco Bran or Grape Nuts Cereal

1 cup Boiling Water

2 cups Kellogg's "All Bran" Shredded Cereal

2 cups Buttermilk 

{Bulgarian Cultured Buttermilk is the best}

1 1/4 cup Sugar

2 eggs

1/2 cup Butter

2 1/2 tsp Baking Soda

1/2 tsp Salt

{you can see from the middle picture how the batter should look after being refrigerated overnight: moist and spongy}

To Make:

Soak Nabisco Bran or Grape Nuts in boiling water in a separate bowl while you mix the remaining ingredients.

{I could not find any Nabisco cereal in my grocery store. Grape nuts are a similar texture and shape so that's what I substituted}

Mix the butter, sugar, eggs, and buttermilk in a standing mixer or by hand. Add the baking soda, salt, and flour. Mix again.

Add the soaked bran cereal and the dry Kellogg's shredded cereal at the end.

Optional: add raisins, cranberries, cinnamon, nuts.

{I chose to stick with Nana's traditional recipe of no add-ins this time but any type of nuts or berries or fruits would be great!}

Refrigerate batter overnight for best results.

When ready to bake preheat oven to 375 degrees. Place 1/2 cup of batter in each greased or papered muffin tin.

Bake for 20 minutes or just until the tops do not "jiggle" anymore. You don't want to over bake these muffins or they will dry out.

The batter can be stored in refrigerator for up to two weeks.

All photos thanks to Mary Banducci Photography

Ginger Pumpkin Muffins

These are delicious on a fall day! They are moist and dense and very pumpkin-ey!

Ingredients

1 1/2 cups flour

1/2 teaspoon of salt

1 cup sugar

1 teaspoon baking soda

1 cup pumpkin purée

1/3 cup melted butter

2 eggs, beaten

1/4 cup water

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 teaspoon allspice

1 teaspoon ground ginger

2-3 tsp freshly grated ginger
1 cup chopped toasted walnuts or pecans OR 1 cup Chocolate Chips

2 Tbsp well chopped candied ginger


Directions

Preheat oven to 350°F. In a medium sized bowl, sift together the flour, salt, sugar, and baking soda.


Mix the pumpkin, melted butter, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, until just incorporated. Do not over-mix. Fold in the candied ginger and chopped nuts or chocolate chips.

Spoon mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Cool on a rack.

(Recipe adapted form Simply Recipes.)