Growing up, I was extremely close with my grandparents. I used to spend the night at their farm house nearly every Friday night. We would often go out to eat together at the Moose Lodge and we would chat with their friends before and after our meal. At their house after dinner, we would spend time in their big armchairs reading books, watching TV and sometimes sharing a Hershey’s bar.
On Saturdays, my grandma primarily devoted her day to spending time with me. We would sometimes work on craft and sewing projects, but we would always cook meals or bake together. I loved watching her show me her cooking techniques and learning about the recipes she loved.
As I got older, my grandparents retired and moved off the farm into town. During this period, I spent time at their house after school and in-between activities. My grandmother and I continued to cook together until I moved to college. When I would come back home and visit for holidays, I remember the wonderful meals she prepared for all of us, and I know she absolutely did it with love.
I recently gained access to my grandmother’s file of recipes. When I opened it up, the first recipe that caught my attention was her recipe for bran muffins. It transported me back to the many times I made these with her.
The first time we made this recipe, I remember being unsure about what we would end up with as we started out with cereal and boiling water. As it turns out, the muffins are flavorful, fluffy, and just-right sweet. They are hearty and satisfying as a quick breakfast or afternoon snack.
When I made them this week, they were just as I remembered. I am so thankful to have found this recipe that reminds me of this wonderful memory with my Grandma Lois. Please let me know if you try out this recipe. From my kitchen to yours, enjoy!
Makes 15 Muffins
1 1/2 c. bran cereal
1.2 c. boiling water
1/4 c. oil
1 egg
1 1/4 c. flour
3/4 c. sugar
1 1/4 t. baking soda
1 c. buttermilk or sour milk (can combine 1 T. vinegar with 1 c. regular milk to make sour milk)
Combine bran cereal and boiling water and let stand for 3 minutes. Beat in oil and egg. Stir in remaining dry ingredients, then add buttermilk or sour milk.
Pour batter into cupcake liners in muffin tin filling each 2/3 full. Bake at 400° for 18-20 minutes.
