Muffins On Muffins

In keeping with the recent breakfast theme, today’s post is all about muffins. Most everybody loves muffins. You might ask, but what’s their allure? Well, Jim Gaffigan said it best, “Muffins are just bald cupcakes.” These handheld treats are great for those times you have to dash out the door to beat the morning rush, but also serve as a great way to dress up any brunch.

Mom's Bran Muffins
Mom’s Bran Muffins

Mom’s Ready Bake Bran Muffins

These muffins are perfect for when you don’t want a muffin that is too sweet. Plus, they are a great source of fiber. The batter can be made ahead and kept in the refrigerator for up to two weeks, just stir the batter before baking. My mom usually doubles this recipe.

  • 1 1/2 cups Allbran whole bran cereal
  • 1/2 cup water, boiling
  • 1 egg
  • 1 cup buttermilk
  • 4 tablespoons molasses
  • 1/2 cup oil
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups flour
  • 1/2 cup sugar
  • 1/2 cup raisins, Craisins, or chopped dates (optional)

Place cereal in a bowl and pour boiling water over, set aside, and let stand. In a medium bowl, mix eggs, buttermilk, molasses, and oil. Add in cereal mix, followed by soda, salt, flour, and sugar.  Stir well with large spoon or spatula. If adding fruit, fold in raisins or other fruit at this time.  Spoon the batter into paper-lined muffin tins.  Bake at 375 degrees with rack set in the center of the oven for 20 minutes or until cake tester or toothpick comes out clean, about 10 minutes.

Nani's Blueberry Muffins
Nani’s Blueberry Muffins

Nani’s Blueberry Muffins

These muffins are extremely moist and bursting with flavor. Fresh blueberries work best, but when they are not in season you can also use frozen blueberries.

  • 2 cups flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 2 eggs
  • 1 cup milk
  • 1/2 cup butter, melted
  • 1 cup blueberries, add more if wanted

Do not use a beater with these muffins. Mix sugar and salt into melted butter. Add the eggs and baking powder. Alternate adding flour and milk and fold until mixed. Fold in the blueberries and spoon batter into paper-lined muffin tins. Bake in the oven at 350 degrees until a cake tester or toothpick comes out clean, about 10 minutes.

Nani's Blueberry Muffins
Nani’s Blueberry Muffins
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