Bran Muffins From Self Ground Whole Wheat Flour
Sunday, is Dr. Farmer Moomin’s favorite day. Here at the homestead, we do something very special most sundays. We make a big hot breakfast. Most of the time I eat some whole wheat bread, fruit, and granola or nuts. Dr. Farmer Moomin, has coffee. But on sunday, we have a large brunch of fresh from the oven baked goods or waffles, or any number of other delightful things as well as bacon. I try to mix up the many different hot yums that I produce on sunday morning, so it is not always the same flavors…. This most recent week I made us bran muffins with golden raisins, though I considered replacing them with blue berries or some other fruit. In the end I opted to keep it simple with raisins.Sunday, is a really nice time to chill and take it easy. We make our breakfast, the house smells beautiful as a result. Often we go put on something from the week on television that we missed while we munched. Other times we hang out at the dining room table listening to a podcast, audio, book, old timey radio show, or just having a conversation about the week ahead and the needs of the homestead. We also have a table now in the greenhouse that we need to start using for these kinds of events such as our sunday breakfast tradition. It is a nice light mood and we get to spend a little time together enjoying each other’s company for a little bit before we get on with our day.
Sunday breakfast, is free of difficult stress filled subjects. No news is ever played at our special sunday breakfast. We kind of detox from the misery of the world for a moment. The smell of something freshly baked blocks out all the trauma we are experiencing as things seem to go to hell in a hand basket here of late…
Pikku, comes to breakfast too but we don’t share with her due to bacon making her ill and because the vet has just told us she is fat at 136 lbs. Don’t ask me what that is in metric. I am American, and as a result have the math skills of a lobotomized dead fish. So no joy for Pikku, Just her breakfast of doggy champions in a smaller portion than usual. She isn’t the only one in need of a mega diet though lately…. Ugggh…. But soon, the pool will open, and I can start riding again. Very soon, now that winter is pretty much over. I look forward to both. Still… It will be a while till my third and fourth arse disappear. I have failed to be regimented and correct in my eating habits lately. I earned my fourth arse the hard way…. Through a delightful process of eating too much… Or it was delightful until the effects appeared. But soon we all may slim down dramatically if we stop having food shipped to the country due to ridiculous tariffs… Think about the decline in diabetes and the rise in malnutrition we may soon experience! Woohoo! Sounds lovely doesn’t it? I try so hard to be positive on this blog…. But there are probably things coming that may break my heart. Hope I am wrong about the heart break. Everything seems to change by the hour…. So breakfast is a moment of peace in a crazy world getting ever crazier. Trying to make sure that crazy fails to impact us here, is the big goal of the moment. Part of that is, remembering to just take some time to not let it cause us stress.
Ok, for these bran muffins, you will need:
1 large mixing bowl
1 additional mixing bowl
a wooden spoon
muffin tin
either muffin papers or spray to prevent sticking
an oven
counter top electric mill optional
measuring cups and spoons
Ingredients:
2 cups crushed bran flakes ( keep a coffee grinder usually used for herbs and other things but not coffee for the crushing.)
2 cups all purpose white flour or 2 and a liberal half cup of fresh, self milled, soft white wheat berry whole wheat flour
1/4 cup maple sugar plus 1 tablespoon (regular sugar is fine also.)
2 teaspoons baking soda
3/4 teaspoons pink salt
2 tablespoons unsalted butter
2 tablespoons olive oil
2 cups buttermilk (which can be made by measuring into each of the cups 1 tablespoon of lemon juice or vinegar)
2 eggs or an egg substitute for that egg quantity.
1/4 cup molasses
3/4 cup golden raisins.
Preheat the oven to 400, and prepare the muffin tin. I am a rather simplistic baker. Make a bowl for the wets and one for the dries. I like to use the largest bowl for the wets then I gradually add the dry ingredients and mix them together well. Next mix in the raisins. Once the raisins are mixed in fill each muffin tin cup with batter till most of the way full. Bake for about 25ish minutes. Take out allow them to cool until they are cool enough you won’t burn your mouth. Then enjoy them to the fullest!!! Happy breakfast! This recipe typically makes about 12ish muffins.
I hope you enjoy these muffins, we did.
They went very well last sunday with our bacon.
Thank you for reading
Amanda of Wildflower Farm