Sunday 6 May 2018

MorningTime Bran Muffins

Muffins for a busy Life




She no longer wakes you up before you are ready to rise. The four adopted cats do that now, in turns of urgency for food. She no longer wants you to wait at the corner for her; rather if you could pick her up when her train arrives so she doesnt have to lug her school bags, that is enough. She no longer looks forward to you both straightening her clothes and putting her new clothes in pride of place. Rather there is no more space on the shelves and piles of teenage life appear and grow each morning.

And food changes, from eating whatever childworthy delight is placed in front of hungry eyes, through the body shaming self conscious latest diet and finally to the healthy muscle building for freeski training food consumption. Thank goodness our taste buds supposedly change altering our food choices every 7 years... and in a teen’s case, every growth spurt.

So Bran muffins, eminently portable, brazenly healthy but moist and pleasant and best of all, The batter for this type may be stored in the refrigerator for 6(!) weeks and baked at leisure or need.
This recipe is loosely based on the 1985 version by Elizabeth Alston.

Bran Muffins on a Whim

2 large eggs ( Substituting three egg whites makes it drier, which is fine with some flour choices)
3/4 cup sugar; I use natural, unrefined, maple or coconut usually but regular white works fine.
113 g butter, very soft, even melted if you prefer (that’s 1/2 cup in measure/125mark on a metric cup(that’s one stick American usually). I use fermented butter with salt.
1 cup water or strong tea
2 cups buttermilk (here in Japan I have to use natural dehydrated powder and reconstitute it so it is thinner) or  kefir.
2 1/2cups flour (mine was half soybean and half wholewheat fine grind so required 3 cups total.)
2 1/2 teaspoons baking soda
3 cups all bran cereal ( I used All-bran,as it’s hardy and easily obtainable.
Dash of vanilla (In my case it was close to a heavy handed pour)
1. Put in one bowl and whisk to mix: eggs, sugar, and butter.
2. Whisk in liquids;it will look curdled,no fear.
3. Add flour and baking soda; whisk until just mixed.
4. Stir in the bran. If you want to bake soon,leave to sit about 15 or 20 minutes to allow bran cereal to soften before baking.

To bake: preheat standard over to 190 C./375 F. Convection: 180C./360F.Or use a toaster oven on ‘bake’.
Scoop about 1/4 cup into muffin cases or a greased muffin/cupcake tin. Foil cups work well or silicon, paper if waxed is great. Be careful though not to use bento cups. 
Bake about 20 minutes or until springy when you touch the center. And they look cooked.

Cool for a few minutes and serve with butter and jam.Or not.