My mother was always creative with breakfast when I was growing up. She felt it was the most important meal of the day. Poached eggs, pancakes, cut grapefruits, fresh squeezed orange juice were some of the highlights on our kitchen counter each morning.
My favorite was a homemade honey bran muffin. I can remember loving each bite and hearing her reminder of how healthy this high fiber muffin was for my brother and me to enjoy on occasion. While it does have sugar in it, it’s filled with so many nutritious ingredients as well.
Have fun taking the time to make these and I hope your family enjoys them.
Thanks, Mom for muffins and my childhood memories that I reflect upon so often as I raise Morgan and Brandon. I love you.
1/2 cup butter
3/4 cup brown sugar
5 tablespoon honey
3 tbl. boiling water
3 cups raisins or 3 cups dates, 3 cups prunes pureed in food processor.
1/2 cup honey
1/2 cup vegetable oil
3 large eggs
2 cups buttermilk
1/2 cup flax seeds
1 cup wheat bran
3 cups all purpose flour
2.5 teaspoons baking soda
1.5 teaspoons salt
1. Preheat oven to 375 degrees.
2.Make the glaze first and use a brush to coat the bottom and sides of muffin tins generously. (Use all of the glaze)
3. Begin the muffin mix by mixing the fruit, honey and oil until smooth.
4. Beat in eggs, then buttermilk and bran to mixture.
5. Add flour, baking soda and salt.
6. Beat until just combined
7. Fill tins 3/4 full
Bake 20 to 25 minutes until cooked through
Cool 2 minutes and invert onto a rack for cooling.
Recipe makes 12 muffins.