Bran Muffins are one of my very favorite baked goods, and by far my favorite muffin. This Bran Muffin recipe is from Pam Anderson’s Cookbook, Cook Without a Book. I especially enjoy this cookbook because it provides a lot of creative freedom with each recipe, giving you simple guidelines for a successful meal yet some inspiration for making each recipe your own. The bran muffin recipe gives you ideas of flavorings (cinnamon, orange zest, or cardamom), dried fruit add-ins (cherries, blueberries, strawberries, cranberries or raisins), and extra add-ins (bittersweet chocolate chips, white chocolate, or roasted nuts). As much as I like a tried-and-true recipe, I would much rather prefer a recipe that inspires me to use new flavors and ingredients. And I couldn’t help but throw in my favorite ingredient combo: sour dried-cherries and toasted hazelnuts.
The most fun part of baking this recipe was the girls I was cooking with. I baked these muffins with Maggy, Pam Anderson’s daughter, as we chatted about growing up with good food and inspiring mothers. Thanks Pam and Maggy for the recipe and inspiration!
- 3 cups bleached all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cardamom
- 2 cups low fat plain yogurt
- 1 1/2 cups unprocessed wheat bran
- 3/4 cup packed brown sugar
- 1/2 cup plus 2 tablespoons vegetable oil
- 1/4 cup unsulphured molasses
- 2 large eggs
- 1 cup dried cherries
- 1/2 cup hazelnuts (toasted and skins removed)
- Adjust oven rack to lower-middle position and preheat oven to 375 degrees. Coat muffin tin (12 muffin cups) with non stick spray or coconut oil.
- Toast hazelnuts in the oven until fragrant, about 5 minutes, then rub with paper towel to remove skins.
- Mix the flour, baking powder, baking soda, salt, and cardamom in a large bowl. Mix the yogurt, bran, brown sugar, oil, molasses and eggs in a medium bowl. Mix the wet ingredients into the dry ingredients to form a smooth batter. Fold in the dried-cherries and hazelnuts. Fill the muffin cups with batter.
- Bake until golden brown, 20-25 minutes. Let cool in pan for a few minutes, then turn the muffins onto a rack to cool. Serve warm or a room temperature. (Muffins can be stored in a resealable bag and frozen for up to 1 month).
recipe from Pam Anderson's Cook Without a Book, altered by Maggie, Sabrina, Lillian and myself