Thursday, 24 January 2013
As I mentioned the other day, I used to own my own canteen. It was pretty much a mom and pop type of operation, serving mainly hot drinks, cold drinks, simple lunch dishes such as burgers and sandwiches, cakes, donuts, potato chips, candy bars . . . and delicious muffins.
I used to get in the muffin mix from a supplier. It was ready-made, frozen and came in huge buckets. You just scooped out and baked them as you needed them. Probably much the same as what they do in grocery stores and the like which serve up fresh baked muffins. They were really, really good. I wish I had a dollar/pound for every muffin which I baked through those years! I'd be a mighty rich woman!
I used to buy a huge bucket of banana, one of carrot/morning glory and two of bran every week, and they always went like hot cakes. The Bran ones were my favourites and I have been on the hunt ever since for a muffin that could come up to the standard both in moistness and flavour that that ready-made mix was! It is rare that something ready-made will actually taste better than the ones you make at home . . . but it does happen sometimes!
I think today I have gotten pretty close . . . in fact, very close indeed! These turned out fabulous. They are moist and generous . . . stogged full of lots of nuts and plump sultanas . . . and best of all . . .
They are incredibly low in fat, which may in fact mean that they are even better than the others. If I can deliver a muffin which is not only low fat, but also moist and flavourful, well then . . . I think I'm on to a real winner, don't you?? Of course . . . any low fat properties might be somewhat diminished by spreading the warm muffins with butter . . . but meh . . . in for a penny in for a pound!
*Super Duper Bran Muffins*
Makes 12 large muffins
Another experiment in my quest for the best bran muffin ever. This is getting really close to it!
1 1/2 cups of all bran cereal
125ml (1/2 cup) boiling water
65 ml (1/4 cup) vegetable oil
1 large free range egg, beaten
143g (3/4 cup) caster sugar
250ml butter milk (1 cup)
1 tsp vanilla
1/2 tsp ground cinnamon
125g plain flour (1 1/4 cup)
1 1/4 tsp bicarbonate of soda
1/2 tsp salt
3 heaped dessertspoons of apple sauce (about 1/2 cup)
60ml of molasses (1/4 cup)
60g chopped toasted walnuts (1/2 cup)
60g chopped toasted pecans (1/2 cup)
75g sultana raisins (1/2 cup)
Preheat the oven to 200*C.400*F/gas mark 6. Butter 12 large muffin cups or line with papers.
In a large mixing bowl pour the bowling water over the bran. Stir in the oil and then set aside for a few minutes. Stir in the egg, sugar, vanilla and buttermilk until smooth. Whisk together the molasses and applesauce. Stir this in as well. Sift together the cinnamon, flour soda and salt. Mix this into the batter along with the nuts and sultanas just to combine. Fill the muffin tins/liners and bake for 15 to 20 minutes. Remove from the oven. Let stand in the tins for about 5 minutes before tipping out. Serve warm with or without butter for spreading.