This is a real muffin recipe, not a cupcake posing as the more healthy muffin in hopes of getting on the breakfast table. This is a bran muffin, and now is the time to make it with some of the local blueberries available to us this time of the summer. I’ve had it in my loose-leaf recipe binder for decades, coming from a woman who worked with us at the Ironstone and later at Brooks as well. One of the main attractions is that you can make the batter, keep it in the fridge and just scoop out what you need the morning you need it. It will last for more than a few days.
(When I thought about posting this, I thought I’d take a picture of the original recipe to share it. But. My phone has died. The Friday before the Fourth of July weekend and I am going to be without it for the weekend at least. Funny how depressing that is, not to have your phone? I mean, how does a person survive a weekend safely isolated at home without their phone?? Well, we’ll find out.)
Lisa’s Bran Muffins
- Combine 3 cups of bran flakes, 1 cup of brown sugar and 1 cup of boiling water in a mixing bowl. Combine and let cool before adding the remaining ingredients.
- Add to the cooled bran mixture, 2 beaten eggs, 2 cups buttermilk, 1/2 cup vegetable oil, 1 cup dried fruit (if you are planning to use fresh blueberries, eliminate the dried and add the fresh when you are actually baking the muffins).
- Mix together in a separate bowl 2.5 teaspoons baking soda, 1/2 teaspoon salt and 2.5 cups all purpose flour. Add to the wet and combine thoroughly.
- When ready to bake, add any fresh fruit like the blueberries, if you have chosen that option, set the oven to 425 and bake for 20 minutes or so.
- Keep the batter in the refrigerator to use as needed for up to 2 weeks (although it lasts longer it does begin to get a little “tired” if you keep it too long).
This Fourth of July weekend won’t be like any we’ve celebrated in the past. But one thing won’t be any different – it’s going to be hot! And one thing that is a lifesaver over a hot holiday weekend when you can’t go anywhere and don’t even have your phone anymore, is a nice pitcher of rosé sangria in the cooler! I like to take not my favorite or most expensive bottle but one that is more like the “house” rosé, and add to it 1/4 cup raspberry liqueur, 1/4 cup brandy and 1/2 to 1 cup of a juice that you think would go well – I like the Ceres brand selections of berry juice or the passion fruit. Add fruit – raspberries, whole cherries, blueberries all would be good right now – and a few thin slices of fresh orange. Let it all meld together for a few hours in the fridge and when ready, pour a generous glass over ice, making sure to get some of that macerated fruit in there, top with seltzer water and head out to the patio to enjoy. Soon you will be saying, “Pandemic? What pandemic?”
Remember to play a few patriotic songs, wear a nice red white and blue outfit and have your own parade around the yard, hoisting your glass of sangria and waving a blueberry muffin. Your neighbors will thank you for the entertainment.